moresoy: veg beef-tvp soup

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* Exported from MasterCook *

 

Vegetable Beef-TVP Soup

 

Recipe By :Marie Oser

Serving Size : 12 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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8 cups beef-flavor vegetarian broth -- divided

3/4 cup beef chunk-style TVP -- minced

8 cloves garlic -- minced

1 large yellow onion -- chopped

1 stalk celery -- with leaves, chopped

4 cups cubed peeled potatoes (1 pound)

1 1/2 cups sliced green beans

1 cup sliced baby carrots

2 14.5-ounce cans Italian-style stewed tomatoes

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon lemon pepper

1/4 cup chopped fresh basil

1/2 cup mellow white miso

1/3 cup dry sherry

 

1. Bring 1 cup of the broth to a boil, then combine with TVP in a medium bowl

and set aside.

 

2. Place the remaining 7 cups of broth in a 6-quart saucepan and add the garlic,

onion,, celery, potatoes, green beans, and carrots and bring mixture to a boil.

lace the stewed tomatoes in food processor and pulse just until chunky. Add

tomatoes and reconstituted TVP to the pot with the oregano, thyme, lemon pepper,

and basil. Reduce heat to medium low and simmer mixture for 20 mines, stirring

occasionally.

 

3. Place the miso in a small bowl and blend with the sherry. Stir into the soup,

and simmer 5 minutes or just until the soup begins to bubble. Do not boil.

 

Source:

" More Soy Cooking "

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Per Serving (excluding unknown items): 165 Calories; 2g Fat (8.9% calories from

fat); 13g Protein; 26g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 1144mg

Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

 

NOTES : In this hearty soup, potatoes, carrots, and fresh green beans are

simmered in a delicious broth with TVP beef chunks.

 

Nutr. Assoc. : 5846 26389 0 0 0 4600 3568 2495 213 0 0 0 0 5544 0