Ingredients:
7 1/2 cups water
1/2 teaspoon crushed dried oregano
5 whole peppercorns
2 bay leaves
1 lb tofu, diced
1 (16 ounce) cans diced tomatoes
1 (16 ounce) cans cut green beans
2 medium carrots, thinly sliced
1 medium white onions, chopped
1/2 cup red wine
1/2 teaspoon red pepper flakes
1 head cabbage, chopped
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.
Servings: 6-8
Time preparation: 10 min.
Time total: 50 min.