Charlene Patton's Hearty Vegetable Soup


2 Tbsp. soy oil (vegetable oil)
2 medium onions, chopped
2 cloves garlic, minced
1 bay leaf
7 cups vegetable, chicken or beef broth
1 can (14.5 oz.) diced tomatoes (do not drain)
1 cup dry textured soy protein
1 cup chopped carrots
1 cup chopped celery
1 medium white potato, peeled and cubed
1 medium sweet potato, peeled and cubed
1 cup corn, frozen or fresh
1 cup peas, frozen or fresh
1 can (15 oz.) garbanzo or kidney beans, rinsed and drained
1 tsp. basil
1 tsp. salt
1/2 tsp. Kitchen Bouquet
1/2 tsp. pepper
1 bunch fresh kale, stems and center vein removed, chopped


In a large soup pot, heat the oil over medium heat. Add the onions and garlic and sauté until tender. Add the remaining ingredients except the kale, raise the heat to high, and bring to boiling. Reduce heat to medium. Cover and simmer for about 15 minutes. Add the chopped kale and simmer about 15 minutes longer, just until all the vegetables are tender. Taste, adjust seasonings and remove the bay leaf before serving. Serves 10.

Per serving (about 1½ cups): 195 calories, 4g fat (0.4g sat. fat), 0mg cholesterol, 784mg sodium, 30g carbohydrate, 8g protein, 7g fiber
Recipe: 2014 Soyfoods Guide

*Optional ingredients:
1) 1 pound beef cubes; sauté in oil; when browned continue with recipe and add onions and garlic;
cook meat with vegetables until meat is tender.
2) Substitute 1 can (15 oz.) yellow soybeans for garbanzo or kidney beans