Caldo non Pollo Soup

ww.ZsusVeganPantry.com

Makes 4 servings

weekday

1. Rice: Add the oil, garlic, rice, onion and protein to a large pot over medium heat. Cook, stirring often, until the rice is golden, about 5 minutes.

2 teaspoons olive oil

1 teaspoon minced garlic

1/2 cup brown rice, rinsed

1/2 medium onion, chopped

10 ounces Gardein or seitan, chopped if thawed

2. Vegetables: Add the rest of the ingredients to the Rice as they are ready:

1 (15-ounce) can diced tomatoes (do not drain)

1/2 cup tomato sauce

2 cups chopped green beans (8 ounces)

2 medium carrots, chopped or sliced

2 tablespoons chopped cilantro or parsley

1 tablespoon Easy Savory Broth mix** or 2 teaspoons Better Than Bouillon

8 cups water

salt

3. If the protein was not thawed when started cooking, remove the large chunks now and chop them. Add them back to the soup. Cook the soup at a strong simmer until the Rice is tender, over medium heat, about 20 minutes. Season with salt and pepper to taste.

4. Serve: Ladle into bowls and top as desired:

Diced avocados

Broken tortilla chips or corn tortillas

Minced cilantro

Croutons

** Substitute for Savory Broth Mix: 3 tablespoons nutritional yeast flakes, 1 teaspoon thyme, 1 teaspoon sage and 1 teaspoon oregano.