Strangechord

Three times over the past three weeks I’ve made my famous (well, around here at least) homemade soup. It’s a veggie/rice/tofu sorta thing and is SO good. It’s fabulous for using up all of those spare bits of produce laying around and for filling your tummy. Here’s an attempt at a recipe:

15 oz. firm tofu (1 package)
2 quarts organic veggie broth (2 boxes)
1 1/2 - 2 quarts water
Favorite spices (I use Mrs. Dash, garlic powder, bay leaves, oregano, rosemary, Spike, pepper and salt)
Assorted cut up veggies (I usually throw in carrots, celery, potatoes, tomatoes, zucchini, leeks, onions, clove garlic, broccoli, cauliflower, frozen peas, frozen corn, and green beans)

1 1/2 cups basmati rice
3 cups water
dash of olive oil

Grab a big ol’ soup pot and pour in broth and water. Turn heat on high. Toss in hard veggies first (potatoes, etc.), then cubed tofu and other veggies. Keep stirring! Once all veggies and tofu have been added, start mixing in spices to taste. Turn soup down to medium heat and slap a lid on. Allow to simmer about 15 minutes.

Make rice on the side to ladle soup over (yum!): pour water and rice with a little olive oil in medium pot. Allow to boil over high heat. Once boiling, turn heat to low and place lid on pot. Let rice cook for 15-18 minutes - don’t even think about peeking before then!

Serves about 10-12 bowlfuls - enough for days!