1 (1 pound) package red and green pepper salsa
1 (1 ounce) package black bean soup mix
3 cups water
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
8 ounces uncooked firm tofu
1 1/2 cups shredded white cabbage
1 (10 ounce) package frozen mixed veggies
In a large saucepan, bring water and parsley to a boil. Reduce heat to low and stir in the broth. Cover and simmer, stirring occasionally, for 10 minutes. Stir in peas about 1/2 cup at a time, stirring well after each addition. Bring to a boil, reduce heat, cover and simmer 3 to 5 minutes. Add celery salt, garlic powder, chili powder, brown sugar and salt. Stir together well and cook about 10 minutes more, stirring frequently.
Stir in mixed vegetables and cook about 10 minutes more, stirring frequently.
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