Tuesday, August 7, 2012

Chuckwagon Soup

Source: The TVP Cookbook

1 cup textured vegetable protein crumbles (TVP)
3/4 cup hot water
1 TB ketchup
2 TB olive oil
1/2 cup chopped onion
2 cloves garlic, minced
15 oz. can diced tomatoes
4 cups vegetable broth
1 tsp basil
1 tsp oregano
10 oz. frozen mixed vegetables
salt & pepper to taste

1. Combine TVP, hot water & ketchup in bowl; set aside.
2. Heat oil in large pot; saute onion & garlic.  Add tomatoes, broth, basil, oregano, & TVP mixture.  Stir to combine.  Bring to a gentle boil & stir in veggies.  Simmer until heated through; season with salt & pepper.

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