This is a great soup for the upcoming cooler weather – hearty, healthy and
very quick & easy.
5 cups beef or vegetable broth
8 oz soy crumbles, plain
4 medium red new potatoes, peeled and cubed
1 medium onion, peeled and chopped
1 cup corn kernels (canned or frozen)
3/4 cup peas & carrots mix (canned or frozen, although frozen keeps a good color in this soup)
½ cup green beans (canned or frozen)
1 can whole tomatoes (28 oz)- do not drain
Tabasco, to taste
For the beef broth, you can use homemade or instant. I do not use canned as I find it is usually not as rich as homemade or instant.
For instant, prepare enough to make 5 cups of broth (follow directions on package). Place broth in a medium to large pot.
Add potatoes, onions and tomatoes (tomatoes and liquid). Using a spoon or spatula, cut the tomatoes in half or thirds, to bring out more of the juice (you can do this before adding to the pot, but this way is faster).
Bring everything to a boil. Reduce heat and simmer (uncovered) for 30 minutes.
If you are using frozen vegetables, add at this time and bring to a boil again. Reduce heat, cover and simmer for approx. 15 minutes, until veggies are almost tender.
Add soy crumbles, season with tabasco and simmer for another 5 minutes or until vegetables are tender.
As broth has so much salt, I never add extra. However, you may season with pepper or salt if desired.
If you are using canned vegetables, add veggies and soy crumbles after the first 30 minutes of cooking. Do not return to boil, but simmer for 5 minutes.
Season with tabasco or extra salt and pepper, if desired.
Makes approx. 10 cups or 5 main servings.