No-chicken tomato rice soup

No-chicken Tomato Rice Soup by CoachBJ


Serves: 10  Prep Time:30 minutes
Cook Time:4 minutes (pressure) or 2 hours on stove

6 cups water (reserve 3 cups to add after cooking for a 5 quart or less pressure cooker)
5 cups veggie stock (homemade or commercial no salt added)
1 (14-ounce) package extra firm tofu (prepare a day ahead, freeze first, then drain and press)
2 cloves garlic, minced
3 roasted onions, roasted in microwave, then diced
3 stalks celery, diced
1 (optional) parsnip, diced
2 carrots, diced
1 cup brown rice, rinsed (do not pre-cook)
1/2 cup dried corn
1/4 cup fresh basil, cilantro or parsley, chopped
1 tablespoon chili powder
1 tablespoon poultry seasoning
1 tablespoon dried parsley
1/2 teaspoon cumin
1/2 teaspoon black pepper (or to taste)
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
2 tablespoons nutritional yeast
1 (14-ounce) can stewed tomatoes


Freeze extra-firm tofu for 24 hours, thaw then press out water with a tofu press or between paper towels. Dice tofu into small cubes about 1/4″. In the meantime roast onions with skins, in a microwave for 6 minutes; place whole onions into a covered microwaveable container. Cool onions, peel skins then chop into small 1″ pieces (otherwise, roast onions ahead of time in the oven). Prepare vegetables.

Pressure cooker:  Place all ingredients into the pressure cooker. Cook on medium pressure for 4 minutes. Take off the hot burner, let rest for 10 minutes then release pressure. Add the reserved water or more for desired consistency.

Stovetop:  Prepared vegetables. Place all ingredients into a large soup pot, bring to a boil then simmer for 2 hours; occasionally stir.

Serve over your favorite leafy greens.

Nutrition Facts
Calories 173  Calories from Fat 16, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 179mg, Total Carbohydrate 26g, Fiber 5g, Sugars 3g, Protein 9g


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