Serves: 5
Total Calories: 517
Yield: 13 cups

1 1/2 cups chopped onions
2 cups chopped green peppers
2 cups chopped celery
4 cups peeled cubed eggplant (1 eggplant)
1 pound tofu cut into small cubes
1 jalapeño pepper minced
1 tablespoon canola oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon canola oil
pinch of hing
6 cups hot water or stock
2 cups cooked rice
1 cup whole cherry tomatoes or chopped tomatoes
1 teaspoon coriander
1 teaspoon turmeric
1 tablespoon minced fresh ginger root
1 teaspoon salt
3 tablespoons lemon juice

In a large soup pot, sauté the onions, green peppers, celery, carrots, eggplant, tofu, and jalapeño in 1 tablespoon oil for 15-20 minutes, stirring occasionally.

In a small skillet, stir the mustard and cumin seeds into the oil until they pop. Add a pinch of hing, cover the skillet to keep the seeds from popping out of the pan, and shake it a few times. Turn off the heat and add these spices to the pot of soup.

Add the hot water, rice, cherry tomatoes, coriander, turmeric, ginger, salt, and lemon juice to the soup. Bring up to a boil, then lower the heat, and simmer for 5 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 517
Calories from Fat: 162

More Recipes from the Soup's On! Cookbook:
Black Eyed Peas and Greens Soup
Coconut-Lemon-Napa Soup
Crowder Pea/Couscous Stew with Brussels Sprouts
Curried Tofu and Vegetable Soup
Eggplant Basil Soup
Garlic Broccoli Ginger Soup
Garlic Pinto Soup
Herbed Parsnip-Quinoa Stew
Kasha Leek Soup
Lentil 'N Barley Soup with Greens
Seitan Pasta Delight