Hot and Sour Leftover Soup

• 1 (10 1/2 ounce) can beef consomme
• 10 12 ounces water, added to prepare the consomme
• 3 chicken bouillon cubes
• 3 cups water
• 1 carrot, chopped
• 1 yellow bell pepper, chopped
• 1 cup leek, chopped
• 12 cup fresh parsley, chopped
• 18 cup white vinegar
• 14 cup lime juice
• 2 tablespoons soy sauce
• 8 ounces extra firm tofu, drained and cubed
• 2 egg whites, medium
• 1 tablespoon garlic salt

1. Mix the water, consomme and bullion in a soup pot and bring to a boil over high heat.
2. Add carrot, bell pepper, leeks, and parsley to the boiling broth, and continue to boil.
3. After 5 minutes, add vinegar, lime juice and soy sauce.
4. Continue to boil until carrots are tender.
5. Add tofu and garlic salt to soup, and bring back to a boil for 3 minutes or so.
6. Lower heat to medium, and drizzle egg whites into soup.
7. Simmer until egg whites are firm.
8. Serve hot.
9. I had mine over a small quantity of whole wheat pasta, and that was pretty good.

beef consomme, water, chicken, water, carrot, yellow bell pepper, fresh parsley, white vinegar, lime juice, soy sauce, egg whites, garlic salt

Taken from www.food.com/recipe/hot-and-sour-leftover-soup-251905 (may not work)