Carolyn's Beany Cabbage & Vegetable Soup (with TVP)

22  ounces		Cabbage
2  cups		Harvest Mixed Vegetabes
2  cups		onions
1  lb.		mushrooms
4  ounces		asparagus
4		roma tomatoes
32  fl. oz.		tomato sauce
1/4  cup		olive oil
2		Edward & Sons not-beef bouillon cubes
1-1/2  cups		Honeyville Farms TVP (beef flavored)
1-1/2  ounces		Silk Baked Tofu
1  tablespoon		Miyako Oriental Foods Paste Dark Red Miso
30  ounces		Eden Organic Pinto Beans

Tip: Click on the ingredient links to learn the nutritional information for all the Carolyn's Beany Cabbage & Vegetable Soup (with TVP) ingredients. The serving size for any ingredient in Carolyn's Beany Cabbage & Vegetable Soup (with TVP) may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Chop onions and mushrooms and sautee in olive oil in soup pot. Add other chopped vegetables.

Blend miso, bouillon cubes, pinto beans and plenty of water to make a broth. Add bean broth and marinara sauce to pot.

Rehydrate the tvp with double water in the microwave. Add to pot.

Chop tofu and add to the pot.

Add spices as desired. I add garlic and Italian spices to the soup.

Cook until savory.