soup

Zesty chicken soup has been one of our family recipes for years. There are many family members and family friends that rave about zesty chicken soup… It is that good. I have shared the recipe link before but the other night I put a BIG twist on zesty chicken soup and made zesty tofu soup.

I love this soup recipe because of all the vegetables. Wes also will eat the soup, vegetables and all! He also had no complaints about the tofu version, therefore I recommend this recipe for tofu beginners as well.

Check out all those veggies!

Zesty Tofu

Ingredients

3 large carrots

1 medium zucchini

2 stalks celery

1 medium onion

2 cans diced tomatoes

1 8oz can tomato sauce

2 cans vegetable broth

1 jar salsa

1 cup corn

2 packages cubed firm tofu

3 Tsp cumin

2 Tsp chili powder

1 Tsp dried basil

Directions

Chop carrots, onion and celery. Add olive oil to a large pot and sauté the vegetables until soft. Add vegetable broth, diced tomatoes, and tomato sauce. Next add the chopped carrots and zucchini. Squeeze the water from the cubed tofu and add to the pot along with the corn, zucchini and the seasonings. Stir all the ingredients together and bring to a low simmer for 30 minutes.

There you have the meatless version of one of my family’s traditional recipes. Don’t let all the ingredients scare you! This soup has great flavor, like the original and seems to still be in season as spring has not quite sprung up north. Enjoy! Stay warm!