RCI-SP.003.0726.001
Veg Soup
Veg Soup is a vegetarian soup with tofu, with lower Cholesterol, healthier.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1 unit
- 1 large
- 1 unit
- 1 unit
- x 15 oz can of chili beans1 unit
- x 15 oz can of green beans1 unit
- x 15 oz can of navy beans1 unit
- x 15 oz can of black beans1 unit
- x 15 oz can of black-eyed peas1 unit
- x 15 oz can of diced tomatoes1 unit
- x 8 oz can of tomato paste1 unit
- 8¾ cup
- ¾ cup
- 1 unit
Method
1
Dice the sweet onion and green bell pepper into small, uniform pieces. Press the extra-firm tofu with paper towels to remove excess moisture, then cut into 1-inch cubes.
2
Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper, stirring occasionally until softened and fragrant, about 5 minutes.
5 minutes
3
Stir in tomato paste and cook for 1-2 minutes, allowing it to deepen in color and caramelize slightly against the bottom of the pot.
2 minutes
4
Add the barley and brown rice to the pot, stirring to coat with oil and tomato paste. Toast for 1 minute to enhance their nutty flavor.
1 minutes
5
Pour in the diced tomatoes with their liquid, then add all six cans of beans and peas (chili beans, green beans, navy beans, black beans, and black-eyed peas), plus the corn. Stir well to combine.
6
Add enough water to cover all ingredients by about 2 inches, stirring to ensure even distribution. Bring the mixture to a boil over high heat.
5 minutes
7
Reduce heat to low and add the tofu cubes, stirring gently to distribute them throughout. Simmer uncovered for 30 minutes, stirring occasionally.
30 minutes
8
Taste the soup and adjust seasoning as needed. Continue simmering for 10 more minutes until the barley and rice are tender and have absorbed the flavors.
10 minutes
9
Ladle the soup into bowls and serve hot. The soup will thicken upon cooling and improves in flavor the following day.