Cabbage and Tofu Soup Recipe

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Ingredients:

Serving

Directions:

In a soup kettle, combine water, oregano, peppercorns and bay leaves.
Bring to a boil, then reduce to a simmer, cover lightly, and cook, stirring occasionally for about 10 minutes.
Remove from heat, strain and discard vegetable matter, and return liquid to the pot.
Add the tofu, tomatoes, beans, carrots, onions, and wine.
Return to a boil, reduce to a simmer, and continue to cook, stirring, for about 10 minutes.
Add the pepper flakes and cabbage, and continue to cook for about 20 minutes longer, or until all the vegetables are tender.
Adjust salt and pepper to taste and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	208.31 Kcal (872 kJ)
Calories from fat	102.09 Kcal
		% Daily Value*
Total Fat	11.34g	17%
Sodium	46.03mg	2%
Potassium	380.51mg	8%
Total Carbs	16.15g	5%
Sugars	6.79g	27%
Dietary Fiber	6.59g	26%
Protein	11.18g	22%
Vitamin C	45.1mg	75%
Vitamin A	0.2mg	5%
Iron	2.9mg	16%
Calcium	290.9mg	29%

Amount Per 100 g
Calories	46.98 Kcal (197 kJ)
Calories from fat	23.02 Kcal
		% Daily Value*
Total Fat	2.56g	17%
Sodium	10.38mg	2%
Potassium	85.81mg	8%
Total Carbs	3.64g	5%
Sugars	1.53g	27%
Dietary Fiber	1.49g	26%
Protein	2.52g	22%
Vitamin C	10.2mg	75%
Iron	0.7mg	16%
Calcium	65.6mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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