8 servings
1 pound sliced mushrooms
8 cups veggie stock
1 cup roasted corn
¼ cup deseeded chopped tomatoes
¼ cup chopped zucchini
¼ cup sliced carrot
1 cup cubed tofu
1 can black or kidney beans, drained and rinsed
¼ cup chopped red or green pepper
2 cloves of garlic, minced
¼ cup chopped cilantro
2 green (or spring) onions, sliced
3 thin slices of fresh ginger, finely diced
Salt to taste
In Dutch Oven simmer some of the stock and mushrooms for about ten minutes.
Drain the corn into the stock and spread kernels onto a cookie sheet. Roast in the oven under the broiler until they just reach a dark brown.
Add corn, tomatoes, zucchini, carrot, tofu, beans, pepper, garlic and the rest of the stock to the mushrooms and continue to simmer for about 15 minutes.
Add cilantro, onions ginger and salt for a further 5 minutes.
Serve with fresh warm crusty bread and a nice hot cup of tea.
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