Vern’s Vegan Soup
1 tablespoon extra virgin olive oil
1 onion diced
5 celery stocks diced
3 carrots diced
2 tomatoes diced
1 garlic clove chopped
1 can garbanzo beans rinsed
1 cup collard greens (frozen works well)
1 cup tomato juice
¼ teaspoon dried thyme
2 tablespoon dried parsley flakes
1 teaspoon Louisiana hot sauce
1 vegetarian bouillon cube
½ cup pearl barley
water to cover
14 oz. extra firm tofu (not silken) cut into ½ inch cubes
In a large saucepan heat oil to medium and cook onion until caramelized.
Add celery, carrots, tomatoes, and garlic cook another five minutes.
Reduce heat to a simmer, and add garbanzo beans, collard greens, tomato juice, thyme, parsley, hot sauce, bouillon cube, and barley. Add just enough water to cover and simmer for 30 minuets or until barley is done.
Add tofu and cook for 5 minutes.