Wild Rice and Tofu Soup

*First, I know this recipe may sound a little out there and weird (unless you are a tofu lover; I am not, but in this soup, or miso soup, I definitely am!), but it is actually really, really good! Its super healthy, very filling, loaded with nutrition, and definitely worth making. My husband is not a "soup" kind of guy, but he loves this soup! Its my favorite thing to make.

**One tip would be to plan ahead when you make this and soak your beans over night. I have been using the canned kind, which are fine, but your intestinal track may not agree with the mixture of beans, tofu, onions, etc., so soaking the beans helps a lot!

Wild Rice and Tofu Soup

Ingredients
1 cup Wehani rice or other wild rice variety

4 tbsp best quality olive oil

1 cup carrots, peeled and diced

1 cup parsnips, peeled and diced (*I don't always use these, but they are good if you do)

1 cup sweet Vidalia onion, diced (*or red onion (?), but I use any onion, white, yellow, or red)

6 cups low-sodium chicken or vegetable stock (*I like mine thick, so I only use 3-4 cups)

3 cups low-fat, plain soy milk

1 garlic clove

1 cup white kidney beans

1 cup kidney beans

1 cup black beans

1 cup regular tofu

sea salt & black pepper, to taste

Directions

1. Cook rice according to package directions (*TIP to speed up cooking time, add uncooked rice to the stock at the beginning. Or use planned leftovers)

2. Meanwhile, saute carrots, parsnips, and onion in olive oil.

3. In large pot place sauteed vegetables, poultry stock, soy milk. Add garlic, beans and tofu. Simmer for 10 minutes. Add cooked rice and stir until blended. Season with salt and pepper. Number of Servings: 4