TOMATO TURNIP TOFU STEW
Stew, because there’s more solids than liquid. Sauteed celery and onion simmered with parsnip, turnip, carrot and cabbage. Seasoned with garlic, basil and allspice with a touch of smoke. Chopped broccoli, petite peas and extra-firm tofu cubes for added protein and texture. Quite lovely for a root stew. Flavors like chicken for some reason! No bouillon needed!
Makes 22 cups
2 T. corn oil
3 stalks celery, sliced into 1/4 inch segments
1 lg. sweet onion, 1/2 inch dice
14 oz. fresh parsnips, peeled and cut into 1×1/4 inch sticks
1 lb. 9 oz. fresh turnips, peeled and cut into 1×1/4 inch sticks
2 med. carrots, peeled and sliced into thin rounds
4 c. cut green cabbage, 1/2-3/4 inch cuts
10 c. water
28 oz. can stewed tomatoes – cut large pieces into smaller ones
2 T. salt
2 T. garlic powder
1 T. onion powder
1/2 t. ground allspice
2 t. dried basil
2 T. liquid smoke
12 oz. bag froz. chopped broccoli
12 oz. bag froz. petite peas
14 oz. extra firm water-packed tofu, rinsed and cut into 1/2 inch cubes
1- In extra-large soup pot, over medium heart, melt oil. Add celery, onion and a little salt. Saute till partially wilted.
2- Add parsnips, turnips, carrot and cabbage. Stir, cook about 10 minutes, stirring often.
3- Add water. Keep heat at medium. Cook, uncovered, till vegetables are as tender as you like – about 20 minutes.
4- Add remaining ingredients, stir and cook about another 15 minutes or till seasoning flavors meld.
Notes: Refrigerates well. Vegetables hold their shape and flavors stay bright. This means it’s a good restaurant soup. Three days later it tasted like I just made it. That’s rare for a broth soup.