Total Calories: 122
Yield: 11 cups
In a soup pot, bring the water to a boil, and add the green beans and quinoa. Cover and simmer for 10 minutes.
In a medium skillet, sauté the onion and garlic in the olive oil and soy sauce until soft.
Add the textured vegetable protein to the onion and garlic, and stir until brown. Add the corn, tomato paste, and spices to the soup pot.
Add the browned onions and textured vegetable protein, and stir well. Simmer for 10 minutes. Turn off the heat, cover, and let set for 10 minutes before serving.
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