Rustic Tofu Vegetable Wild Rice Soup Food

SLOW-COOKED VEGETABLE WILD RICE SOUP

Steps:

• Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

RUSTIC VEGETABLE SOUP

Steps:

• In a 4-quart heavy pot or Dutch oven, heat olive oil over medium-high. Add onion, carrot, and cabbage and cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Add marinara sauce and chicken broth and bring to a boil. Add zucchini, reduce heat to a rapid simmer, and cook until vegetables are tender, 10 to 12 minutes. Add cannellini beans and simmer until beans are heated through, 1 to 2 minutes. Season to taste with salt and pepper. Divide soup among four bowls and top with Parmesan cheese, if desired.

QUICK VEGETABLE, RICE AND TOFU SOUP

Steps:

• In large saucepan, combine broth, broccoli, mushrooms, carrots, water, soy sauce, sesame oil, ginger, and crushed red pepper. Cover and bring to a boil over high heat.
• Add tofu and rice to boiling soup; cover and cook 2 minutes, or until tofu and rice are heated through and vegetables are crisp-tender.
• Serve soup with lime wedges and cilantro leaves.

VEGETABLE-WILD RICE SOUP

Steps:

• In 5-quart stockpot, heat olive oil over medium heat. Cook onions, leek, celery, carrots and garlic in oil until soft but not brown. Add remaining ingredients except vinegar. Heat to simmering.
• Simmer 15 minutes. Stir in vinegar just before serving.