Vegetarian

Spring Vegetable Soup with Green Bean Stir-Fry and Tofu is for Lunch.

Spring Vegetable Soup with Green Bean Stir-Fry and Tofu takes 10 minutes to prepare.

Spring Vegetable Soup with Green Bean Stir-Fry and Tofu takes 10 minutes to cook.

Spring Vegetable Soup with Green Bean Stir-Fry and Tofu makes 4 servings.

The ingredients for Spring Vegetable Soup with Green Bean Stir-Fry and Tofu are:

I use 1/2 block of Naysoya Lite Tofu but regular medium to firm Tofu may be used.

If you need to cut down on salt you can use a 4-5 cups of a low-sodium vegetable broth instead of the pre-packaged soup.

The Birds Eye Green Bean Stir-Fry is low sodium (75 mg in the whole 14.4 oz bag). FYI, it contains noodles.

Of course you can substitute with your favorite veggies.

This recipe may be converted to Vegan by substituting the Stir-Fry vegetables with your own choices.

I use 1 Tbl oil to Air-Fry the Tofu in a Phillips Rapid Air Technology Air Fryer.

Here is how you make Spring Vegetable Soup with Green Bean Stir-Fry and Tofu:

Mix 5 cups of water with Knorrs Spring Vegetable Soup and 1 Knorrs vegetable bullion cube. Add Birds Eye Green Bean Stir-Fry mix and Zucchini. Cook until hot. Slice the Tofu into strips for Air-FryingAir-Fry Tofu (do this while soup is simmering) (4 minute on each side at 390 degrees)Dice the Tofu into smaller bite-sized pieces.Add air-fried Tofu to soup and simmer 1 minute. Serve.Serving Size: Makes 4 servings about 1.5 cups each.Number of Servings: 4Recipe submitted by SparkPeople user SFALLON67.

The nutritional information for Spring Vegetable Soup with Green Bean Stir-Fry and Tofu is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 141.1

• Total Fat: 4.0 g
• Cholesterol: 0.0 mg
• Sodium: 847.6 mg
• Total Carbs: 16.6 g
• Dietary Fiber: 2.2 g
• Protein: 7.1 g

The dietary needs meet for Spring Vegetable Soup with Green Bean Stir-Fry and Tofu is Vegetarian