Vegetable Soup Provencale

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* Exported from MasterCook *

 

Vegetable Soup Provencale

 

Recipe By :Soyfood Recipes for the American Table - White Wave

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 potatoes -- peeled and diced

2 large carrots -- sliced

2 cups boiling water

2 large onions -- chopped

8 ounces White Wave Five Grain Tempeh -- cut in small cubes

2 tablespoons olive oil

1/2 head cabbage -- shredded

2 ribs celery -- thinly sliced

4 cups vegetable stock

1 16 oz can chopped tomatoes

1 teaspoon garlic powder

1/2 teaspoon thyme

1/2 teaspoon oregano

1/4 cup chopped fresh parsley

 

Simmer the potatoes and carrots in the boiling water, covered, for 15 minutes.

Saute the onions and cubed tempeh in the olive oil in a large stockpot for a few

minutes, then add the cabbage and celery, and saute over medium heat for 10

minutes. Add the potatoes and carrots with their cooking water, along with the

vegetable stock, chopped tomatoes, garlic powder, thyme, and oregano. Bring to

a boil. Cover the pan, turn the heat to low, and simmer the soup for 20 to 25

minutes. Add salt to taste. Just before serving, add the parsley.

 

Description:

" A nourishing soup that may simmer on the stove all day in a French

farm house. "

 

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Per serving: 242 Calories (kcal); 8g Total Fat; (27% calories from fat); 7g

Protein; 39g Carbohydrate; 2mg Cholesterol; 1120mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0