Vegetarian Goulash Soup With Tofu

• 1 yellow onion or lg white, chopped
• 2 leeks washed, trimmed and chopped, including a bit of the green top
• 4 celery ribs, chopped
• 3 carrots peeled and chopped
• 2 green peppers or red, seeded, pared and chopped
• 4 potatoes mediums, peeled and cut into 1" cubes
• 4 cloves garlic peeled and chopped fine
• 12 ounces diced tomatoes together with their juice
• 2 teaspoons caraway seeds
• 8 tablespoons hungarian paprika sweet, or adjust to your taste
• 3 tablespoons canola or other mild vegetable oil
• 4 cups vegetable or other stock, or water
• 1 cup firm tofu cut into 1/2" cubes
• salt
• pepper

1. In a non stick or other stockpot, heat the vegetable oil until hot
2. Add and saute the onion, leeks, and celery until soft and the onions are translucent
3. Stir in the paprika, caraway and garlic, and heat through 1-3 minutes
4. Add the carrots, green peppers, onions, potatoes, tomatoes and their juice
5. Add 4 cups stock or water
6. Bring to the simmer and heat at a low simmer for 45 minutes.
7. If using tofu add in the final 15 minutes of cooking.
8. The goulash is ready to eat when the vegetables are tender.

yellow onion, leeks washed, celery, carrots, green peppers, potatoes, garlic, tomatoes, caraway seeds, hungarian paprika, canola, vegetable, cubes, salt, pepper

Taken from www.yummly.com/recipe/Vegetarian-Goulash-Soup-With-Tofu-1676198 (may not work)