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Monday, November 28 2016

Whether you like your soup chunky or smooth, we have a vegetarian soup dinner that fits the bill. From classics like fresh tomato soup to hearty vegetable stews, these warming vegetarian meals will quickly become favorites in your recipe box. 

Ingredients

2 - tablespoons lime juice
2 - tablespoons reduced-sodium soy sauce
8 - ounces firm or extra-firm tofu (fresh bean curd), drained and cut into 1-inch cubes
1/2 - cup thinly sliced green onions (4)
3 - cloves garlic, minced
1 - tablespoon canola oil
4 - cups water
2 - cups reduced-sodium vegetable broth
2 - cups small fresh broccoli florets
1/2 - cup coarsely shredded carrot (1 medium)
3 - ounces banh pho (Vietnamese wide rice noodles), broken
3/4 - cup fresh bean sprouts, well rinsed
1/4 - teaspoon crushed red pepper
1/4 - cup chopped unsalted peanuts
1/4 - cup thinly sliced green onion tops
1/4 - cup snipped fresh basil (optional)


Directions
In a medium bowl combine lime juice and soy sauce. Add tofu; toss gently to coat. Cover and let stand at room temperature for 10 minutes.
In a large saucepan cook the 1/2 cup green onions and the garlic in hot oil over medium heat for 3 minutes, stirring occasionally. Add water and vegetable broth. Bring to boiling. Add broccoli, carrot, and noodles. Return to boiling; reduce heat. Simmer, uncovered, for 4 minutes.
Add tofu and any liquid remaining in the bowl, the sprouts, and the crushed red pepper. Return to boiling; reduce heat. Simmer for 1 to 2 minutes more or until broccoli and noodles are tender and soup is heated through. Ladle soup into bowls. Top with peanuts, green onion tops, and, if desired, basil.


Nutrition Facts (Spicy Broccoli and Bean Soup)
Per serving: 265 kcal cal., 11 g fat (1 g sat. fat, 4 g polyunsaturated fat, 3 g monounsatured fat), 615 mg sodium, 32 g carb., 3 g fiber, 5 g sugar, 11 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:56 pm   |  Permalink   |  0 Comments  |  Email
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