This fall, you and your family can experience the flavors of the world with healthful, globally inspired soup recipes from The Soyfoods Council. These contemporary ideas not only encourage consumption of more vegetables and legumes, they also provide heart-healthy protein from soyfoods. More than a decade ago, the U.S. Food and Drug Administration approved a health claim for soyfoods based on their cholesterol-lowering effects. Soyfoods also are low in saturated fats. Perhaps best of all, though, soyfoods are versatile and convenient ingredients for quick soups or slowly simmered specialties.
Miso Chicken Soup with Snow Peas and Tofu is a simple soup with Asian flavors. Adapted from a recipe in A Spoonful of Ginger by Nina Simons, it calls for cooked chicken, firm tofu, miso paste, fresh ginger, snow peas and minced green onion.
For busy days, Hoppin’ Cajun Gumbo can be made in a crockpot. This vegetarian version of the classic incorporates shelled edamame, soy brats, textured soy protein, imitation bacon bits, soynut butter, Cajun seasoning and vegetables. Or, create Mexican Soup Olé using ingredients from the pantry. It’s a simple but flavorful soup featuring vegetable broth, canned soybeans, vegetarian refried beans, diced tomatoes, salsa and seasonings. Garnish the soup with shredded soy cheese and tortilla chips.
For additional recipes such as Vegetable Minestrone and Lentil Soup with Spiced Yogurt, visit The Soyfods Council website at www.thesoyfoodscouncil.com. Before you know it, a soup pot will be simmering on the stove.
Cuban Black Bean Soup
The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice market about the many benefits of soyfoods. Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.