CABBAGE AND TOFU SOUP

Cabbage and Tofu Soup image

Provided by Hadice

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

7 1/2 cups water
1/2 teaspoon crushed dried oregano
5 whole peppercorns
2 bay leaves
1 lb tofu, diced
1 (16 ounce) can diced tomatoes
1 (16 ounce) can cut green beans
2 medium carrots, thinly sliced
1 medium white onion, chopped
1/2 cup red wine
1/2 teaspoon red pepper flakes
1 head cabbage, chopped

Steps:

In a soup kettle, combine water, oregano, peppercorns and bay leaves.
Bring to a boil, then reduce to a simmer, cover lightly, and cook, stirring occasionally for about 10 minutes.
Remove from heat, strain and discard vegetable matter, and return liquid to the pot.
Add the tofu, tomatoes, beans, carrots, onions, and wine.
Return to a boil, reduce to a simmer, and continue to cook, stirring, for about 10 minutes.
Add the pepper flakes and cabbage, and continue to cook for about 20 minutes longer, or until all the vegetables are tender.
Adjust salt and pepper to taste and serve immediately.

Nutrition Facts : Calories 151.9, Fat 3.3, SaturatedFat 0.5, Sodium 416.9, Carbohydrate 22.5, Fiber 7, Sugar 11.3, Protein 9.1