Thursday, January 7, 2010


Cold night calls for hot soup. If it is not cold, well, maybe it's just time for good soup. This one is easy and tasty.

Please use organic & local as possible in your area & ask your grocer if they do not carry:

1 potato, cubed into ½ inch pieces
1 onion, chopped
1 celery stalk, sliced into ¼ inch slices
2 tablespoons canola oil
3 carrots, peeled & sliced into ¼ inch thick slices
black pepper
½ cup sliced baby-bellas
½ green pepper chopped
1 package flavored tofu (I used pesto for some reason but it worked) cubed
4 cloves garlic, sliced thin or minced
1 can whole tomatoes
½ teaspoon oregano
½ teaspoon kosher salt
juice from ½ lemon
¼ cup Bragg's apple cider vinegar
½ package Mei Fun noodles
Bragg's aminos for seasoning (on table)

Start with a good sized soup pot and heat the oil until a droplet of water dances on the surface; then add potatoes, onions, carrots, celery, tofu, and a few twists of black pepper. Once the potatoes start to brown add the rest of the vegetable ingredients, the spices, and the lemon. Add 2 cups of water at this point; once this simmers, add another 2 cups of water, the salt, and the vinegar. Fill a medium pot about ½ way with water, add 1 tablespoon canola oil and ½ teaspoon of salt, cover, and turn heat up to medium high. Cover the soup and bring to a simmer; once the potatoes and the onions are delectable, it is time to add Mei Fun to water pot; it will be done in no time so be ready to remove and drain; usually in under 3 minutes- matter of fact, one could turn the heat off as soon as the vermicelli is added.

Serve in bowls with rice noodles on bottom and soup on top. Season with Bragg's if needed. Bring on the heat!

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