Chipotle Vegetable Soup

This is a spicy, high protein soup that is perfect for a blustery day. I love the meatiness of Dixie Diners Beef Not! strips. You will never miss meat again, if you use this product.,

Makes about 7-8 cups of soup.

Ingredients:

• 1/2 c Dixie Diners Beef Not! textured vegetable protein strips (TVP)
• 4 c boiling water
• 2 not-beef bouillon cubes
• 1 Tbsp olive oil
• 1 c onions, chopped
• 2 cloves garlic, minced
• 1/4 c canned Chipotle Peppers in Adobo Sauce
• 8 oz cherry tomatoes, sliced
• 1 medium carrot, peeled, thinly sliced
• 1-2 ribs celery, thinly sliced
• 2 c cabbage, chopped
• 2 Tbsp cilantro, chopped
• 1 bay leaf
• 1/2 c sour cream

Directions:

1. In a large bowl, mix together the textured vegetable protein strips, boiling water, and bouillon cubes until the bouillon is completely dissolved. Allow to stand and soften 30 minutes.
2. In a large pot, warm olive oil on medium setting. Add onion; saute 3 minutes. Add garlic; saute another minute.
3. Use kitchen sheers to cut Chili Peppers in Adobo Sauce into small pieces..
4. To the pot, add Chili Peppers in Adobo Sauce, tomatoes, carrot, celery, cabbage, cilantro, bay leaf, TVP with soaking liquid, and sour cream. Stir well.
5. Bring to a boil; reduce heat, simmer on low 20 minutes. Serve hot with warm tortillas.