Tofu Cabbage Vegetable Soup

Soup is so good for you! It warms your insides and comforts your soul.

A cookbook, Recipes between Friends* published by Pasco County Florida Libraries, included a vegetable soup with just the right amount of vegetables and broth that makes it easily modified. I have adapted the base of this soup many times with great success. The original soup was contributed to the cookbook by Denise Belasic’s and is titled Garden Vegetable Soup.

My version includes tofu as well as fresh broccoli, and cherry tomatoes from my garden. The great thing about this soup is that it is low-calorie, full of delicious healthy vegetables, and so satisfying! As autumn gets underway, try my version of this soup. Let me know what you think by commenting on my blog!

— Carole


2 large carrots, 1 small onion, 2 cloves of garlic, 2 celery stalks, 3 tablespoons of olive oil, 4 cups of vegetable broth, 2 cups of cabbage chopped, 3/4 cup of chopped cherry tomatoes, 7 oz firm tofu cut is edible pieces, 3/4 cup of cooked Jasmine rice, 1/2 teaspoon of basil, oregano, 1/2 cup of small broccoli flowers and stems. Sprinkle dried red pepper to taste.

Directions: (slightly modified from Denise Belasic’s original recipe)

  • In a 3-quart saucepan, add 3 tablespoons of olive oil and saute the carrot, onion, garlic, and celery under low heat until soft, about 5 minutes.
  • Add broth, cabbage, tomatoes, tofu, Jasmine rice, basil oregano, and bring to a boil. Lower the heat and cover and simmer for about 15 minutes.
  • Add the broccoli and cook for 5 minutes until tender. Serve hot.
  • Sprinkle with dried red pepper and add salt if desired. I find that most broth is salty enough.

Recipe between Friends can be purchased by emailing Kiersten Backus Cost $20.00 A fabulous layout, great recipes, and fun holiday gift!

3 thoughts on “Tofu Cabbage Vegetable Soup

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