1 1/2 cups textured soy or vegetable protein (available at most health-food stores and grocery chains)
3 cans vegetable broth
2 teaspoons soy sauce
1 large, chopped onion
2 cloves crushed garlic
2 14-ounce cans stewed tomatoes
16 ounces frozen, mixed vegetables
Combine vegetable broth (minus 1 cup) and soy sauce. Heat.
In a large soup pot, saute onion in 1 cup broth mixture for 5 to 10 minutes. Add soy or vegetable protein, tomatoes, garlic and the rest of the broth.
When soup begins to boil, drop in frozen vegetables.
Simmer about 20 minutes or until vegetables are tender.
Serve with crusty sourdough bread.
