Rustic Tofu Vegetable Wild Rice Soup Recipes

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SLOW-COOKED VEGETABLE WILD RICE SOUP



Slow-Cooked Vegetable Wild Rice Soup image

This thick and hearty soup is packed with colorful vegetables. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h25m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

6 cups reduced-sodium vegetable broth
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes
2 celery ribs, sliced
2 medium carrots, chopped
1-3/4 cups sliced baby portobello mushrooms
1 medium onion, chopped
1 medium parsnip, peeled and chopped
1 medium sweet potato, peeled and cubed
1 medium green pepper, chopped
1 cup uncooked wild rice
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
2 fresh thyme sprigs, plus more for topping

Steps:

  • Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

QUICK VEGETABLE, RICE AND TOFU SOUP



Quick Vegetable, Rice and Tofu Soup image

Amazingly simple, this basic soup can be whipped up with even ordinary mushrooms and it tastes great, not too salty. I can see myself repeating this meal in the near future..

Provided by b. limon

Categories     Soy/Tofu

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 1/2 cups vegetable broth
2 cups broccoli, in small florets
2 cups small shiitake mushroom caps, thickly sliced
1 cup carrot, thinly sliced
1 cup water
1 tablespoon reduced sodium soy sauce (gluten-free if need be)
1 teaspoon dark sesame oil
1/8 teaspoon ground ginger
1/8 teaspoon crushed red pepper flakes
8 ounces firm tofu, cut into 1-inch cubes
2 cups cooked rice (or less)
4 lime wedges
1/4 cup cilantro leaf

Steps:

  • In large saucepan, combine broth, broccoli, mushrooms, carrots, water, soy sauce, sesame oil, ginger, and crushed red pepper. Cover and bring to a boil over high heat.
  • Add tofu and rice to boiling soup; cover and cook 2 minutes, or until tofu and rice are heated through and vegetables are crisp-tender.
  • Serve soup with lime wedges and cilantro leaves.

Nutrition Facts : Calories 294.6, Fat 5.3, SaturatedFat 1, Cholesterol 1.5, Sodium 701.6, Carbohydrate 53.2, Fiber 4.9, Sugar 7.5, Protein 11.7

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