Home
All Recipes
Recipes by Region
Blog Index
Appetizers and Dips
Beans and Legumes
Beverages
Breads
Breakfast Dishes
Condiments & Seasonings

Crockpot Recipes
Desserts
Dressings
Eat to Live
Fruit
Gluten-Free
Holiday Dishes
Kid-Friendly Recipes
McDougall MWLP
Meat Substitutes
Pasta
Pressure Cooker
Quick & Easy
Recipes of the Week
Rice & Other Grains
Salads
Sandwiches & Spreads

Sauces
Snacks
Soups and Gumbos
Stews and Chilies
Soy
Veggies

printer friendly version

Vern's Vegan Soup

Submitted by: vggiegirl  Source:  VegWeb

*Note, I omit oil and tofu. (However as a treat to myself, I made a batch on Sunday w/ not even 1/2 a package of Mori Nu tofu (LITE, Extra firm)

1 tbsp water (original called for extra virgin olive oil)
1 onion diced
5 celery stocks diced
3 carrots diced
2 tomatoes diced
1 garlic clove chopped
1 can garbanzo beans rinsed
1 cup collard greens (frozen works well)
1 cup tomato juice
¼ tsp dried thyme
2 tbsp dried parsley flakes
1 tsp Louisiana hot sauce
1 vegetarian bouillon cube
½ cup pearl barley
water to cover
14 oz. extra firm tofu (not silken) cut into ½ inch cubes

In a large saucepan heat 1 tbsp water to medium and cook onion until caramelized.

Add celery, carrots, tomatoes, and garlic cook another five minutes.

Reduce heat to a simmer, and add garbanzo beans, collard greens, tomato juice, thyme, parsley, hot sauce, bouillon cube, and barley.  Add just enough water to cover and simmer for 30 minuets or until barley is done.

Add tofu and cook for 5 minutes.  ENJOY

Serves: 4  Preparation time: 45 min.

fatfreevegan.com
See our privacy policy

Rate it! 1-Yuck! 2 3 4 5 6 7 8 9 10-Delicious! No votes yet!

Send us Feedback

© 2004-2009 Fatfree Vegan Recipes
Privacy policy