A hearty and nutritious Mediterranean-style vegetarian tomato soup with brown rice, diced zucchini and textured soy protein.

Mediterranean-Style Tomato Soup

1 cup chopped onion
1 clove garlic, minced
2 teaspoons soybean oil
2 cups vegetable or chicken broth
3 cups water
1 cup textured soy protein
2/3 cup uncooked brown rice
3/4 teaspoon crushed dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cups canned diced tomatoes
2/3 cup 3/4-inch diced zucchini
1/3 cup sliced celery
3 tablespoons chopped fresh flat-leaf parsley, (optional)

1. Sauté onion and garlic in oil until tender. Add broth, water, soy protein, brown rice and seasonings. Bring mixture to boil; reduce heat and simmer, covered, 30 minutes.
2. Add tomatoes, zucchini and celery; return to boil, reduce heat and simmer 20 minutes or until rice is tender.
3. Sprinkle parsley over each serving, if desired.

Makes 6 servings.

Recipe provided courtesy of United Soybean Board.