Ingredients
5 T sunflower oil
1 1/2 C chopped onion (3)
2 T minced garlic
2 C cubed potatoes (2)
1 1/2 C sliced carrots (2)
1 tsp dried leaf thyme
1 1/2 C sliced zucchini (1)
1 1/2 C chopped green beans
2 C chopped broccoli
1 1/2 C chopped kale or spinach
1 1/2 C chopped green cabbage
1 C lima beans
4 C water
2 squares tofu, cubed (1 #)
2 T tamari
2 tsp paprika
1/2 tsp ground cumin
1/2 tsp cayenne
1 tsp salt
1/2 C red win
4 T unbleached white flour
Preparation
In a 4 quart soup pot, heat 3 T oil & saute the onions, garlic, potatoes, carrots, & thyme. When they begin to get tender, add rest of veg, except lima beans. Saute til these veg begin to get tender. Add lima beans & water. Simmer, covered, stirring occasionally.
Meanwhile, in 10 in cast-iron fry pan, heat the remaining 2 T oil. When hot, add tofu & saute. When browned on all sdies, pour 1 T tamari over tofu & stir for 1 min. more. Add to veg along with paprika, cumin, cayenne, salt , wine & remaining T of tamari. In same fry pan in which you sauteed the tofu, brown flour on med heat. Slowly add some of the soup water to form a paste. Thin to a smooth consistency & add to soup. Simmer covered til veg are tender & stew is bubbly, stirring occ. Serve with crusty bread & some good cheese.
