15 Minute Vegan Soup- quick weeknight dinner!

It was Tuesday night, I had no dinner plans, I ran 4 miles with the dog, and I was hungry! I whipped up this quick 15 minute soup, which was delicious and satisfying!

This soup contains ingredients that I always make sure to have on hand, in the event that I need to make a quick, last minute meal!

The culprits: 
8 cups of water
3 tablespoons Miso paste
1 vegetable bouillon cubes
1/2 cup of Bulgur wheat
1/2 container of firm tofu, chopped into small pieces
1-2 cups Frozen veggies (For soup, I like the pea, carrot, corn, green bean, lima bean mix)
2 tablespoons of your favorite herb blend 
1 dash of crushed red pepper
Throw in any other ingredients you have laying around!


The quick and easy steps:

• Put 8 cups of water in a pan
• Add 3 tablespoons of miso paste and 2 vegetable bouillon cubes
• Toss in the bulgur wheat
• Bring to a boil, stir frequently so the miso and bouillon mix well with the water
• Toss in a couple tablespoons of your favorite dried herb blend. I like to use herbes de provence or catanzaro herb blend from the Savory Spice Shop in Austin. If you want to make it a little spicy, toss in some crushed red pepper
• Turn heat down to a simmer
• Add the tofu and frozen veggies.
• Simmer for a few minutes, and it's done!

If your soup needs more flavor, add salt and pepper, or add a few dashes of soy sauce and/or fish sauce. If you like your soup a little thicker, add half a cup of textured vegetable protein.

Quick and easy dinner in 15 minutes! Plus, I always have leftovers for lunch the next day. Enjoy!