Bean & Tofu Soup

By kearley

This recipe makes a large batch of soup. Can be frozen

Ingredients

• 1 pkg Tofu
• 1 32oz vegetable broth
• 2 cans diced tomatoes
• 4 cans of beans (black, kidney, pinto, etc)
• 1 to 2 onions
• 2 stalks of bok choy (optional)
• 1 jelepeno
• 1 to 1 3/4 tsp. Cumin
• cayenne pepper to taste
• salt to taste

Preparation

Step 1

Cut tofu in half press between paper towels and a kitchen towel for 1/2 an hour. Dice Tofu jelepeno and onion. Slice bok choy like you would celery use green leaves. Saute Tofu until golden brown. Add other vegetables and saute until softened. Add the rest of the ingredients and bring to a boil. reduce heat to simmer for at least an hour.