Jul’s Vegetable Tofu Soup

Directions

Ingredients :

2 tablespoons olive oil

3 carrots

sliced

3 stalks celery

sliced

½ large onion

diced

1 tablespoon dried basil

3 dashes red pepper flakes

sea salt and cracked black pepper to taste

3 cloves garlic

chopped

3 quarts chicken broth

1 (28 ounce) can diced tomatoes

1 (15 ounce) can crushed tomatoes

1 bay leaf

2 cups frozen corn

2 zucchini

sliced

1 (12 ounce) package firm tofu

crumbled

½ cup sliced fresh mushrooms

or to taste

¼ cup chopped kale

or to taste

Methods :

Heat olive oil in a large stockpot over medium-high heat. Add carrots; saute until well coated in oil, 3 to 5 minutes. Add celery, onion, 1/2 the basil, red pepper flakes, salt, and black pepper. Saute until just soft, about 5 minutes. Add garlic; saute until fragrant, about 2 minutes. Pour in chicken broth, diced tomatoes, crushed tomatoes, bay leaf, and remaining basil. Bring soup to a boil.

Stir corn, zucchini, tofu, and mushrooms into the pot with the soup. Season with salt and black pepper. Bring back to a boil and reduce heat to low. Cover and simmer until flavors blend and vegetable are fork-tender, about 1 hour. Add kale, cover, and simmer until wilted, about 15 minutes more.