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Yields 10 Ingredients 1 ½ teaspoons soybean oil 1 pound ground turkey 1 onion, chopped 2 cups textured soy protein (TSP or TVP) 1 tablespoon minced garlic 2 tablespoons chili powder ½ teaspoon paprika ½ teaspoon dried oregano ½ teaspoon ground cayenne pepper ½ teaspoon ground cumin ½ teaspoon salt ½ teaspoon ground black pepper 2 cup water 1-28 oz. can crushed tomatoes (do not drain) 1-15 oz. can black soybeans, drained and rinsed 1-15 oz. can soybeans (tan in color), drained and rinsed2 cup cubed butternut squash, cooked (optional) Instructions Heat oil in large pot over medium heat. Add turkey, brown. Add onions, cook until tender. Add garlic through pepper, stir until blended. Add remaining ingredients; stir. Bring to boil; let simmer for 30 to 60 minutes with pan cover on. Serve with shredded cheese, crackers or other desired condiments. Notes If more heat is desired, use canned tomatoes with green chilies.If vegetarian or vegan is desired, omit turkey.

Yields 4 Ingredients 1 cup dry soy curls 1 cup vegetable broth 1 teaspoon olive oil 1 small onion, chopped 3 cloves garlic, minced 2 teaspoons ground cumin 1/4 teaspoon cayenne pepper 2 teaspoons dried oregano 1 - 15ounce can cannellini beans (or other white beans) 1 4-ounce can chopped green chilies 2 cups vegetable broth 1/4 cup vegan cream cheese 1/2 to 1 teaspoon salt Instructions Rehydrate soy curls by soaking in 1 cup warm vegetable broth for 10 minutes. In a large sauce pan, heat olive oil over medium-high heat. Add onion, garlic and spices and sauté for 3 to 5 minutes. Add beans (drained), green chilies, and vegetable broth and bring to a boil. Once boiling, add the rehydrated soy curls and cream cheese, and combine well. Cover, reduce the heat to low, and simmer for 10 minutes (up to 30 minutes).Add salt to taste. By JL Fields

Ankeny, Iowa, December 28, 2017— Start your healthy New Year off right with creative plant-based protein ideas from The Soyfoods Council. The following globally inspired soup recipes are just in time for National Soup Month in January. And as you’re simmering these warming soups, remember that one serving of soy offers approximately 7 to 15 grams of cholesterol-free protein that is low in saturated fats. Cuban Black Soybean Soup: Sip the savory flavors of this Caribbean-inspired soup made with black soybeans, diced smoked ham and low-sodium beef broth. It combines diced onions, celery and green bell pepper and is seasoned with cumin, red pepper and dried oregano. Pair this soup with grilled sandwiches or rice side dishes. RECIPE Lentil Soup with Spiced Soy Yogurt: Warm spices contribute to the comfort food quotient of this soup, seasoned with garam masala (Indian ground spice blend), cumin and sambal oelek (Indonesian spicy chile paste). Red lentils are combined with garlic, onion, tomato paste, canned crushed tomatoes, and vegetable stock. The soy yogurt is spiced with fresh coriander leaves, cumin, ground coriander and mild paprika. Serve this soup with warm pita or naan bread. RECIPE Mexican Soup Olé: South-of-the-border ingredients inspire this hearty soup combining canned soybeans, refried vegetarian beans, salsa, diced tomatoes, chili powder and vegetable broth. It’s a one-bowl meal that you can garnish with cheese or sour cream, then serve with tortilla chips and guacamole. RECIPE Protein Carrot and Ginger Soup: Pleasing texture meets bright flavor in this soup featuring carrots and ginger, along with onions and garlic in a broth of vegetable stock, white wine and lemon juice with silken firm tofu. It’s an ideal soup for lunch, or enjoy it as an appetizer. RECIPE Curried Corn and Pepper Chowder: This vegetable spin on traditional chowders gets its creaminess from unflavored soymilk. Made with red and green bell peppers, minced shallots, vegetable stock, shredded cheddar and fresh or frozen corn, it’s seasoned simply with curry powder. Serve it with meaty main courses such as barbecued pork or beef ribs. RECIPE For these recipes and other soups featuring soyfoods, visit the Soyfoods Council website at www.thesoyfoodscouncil.com. You’ll also find nutrition information, the latest research about soyfoods and your health, cookie recipes and cooking tips. # About the Soyfoods Council: 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. About the Role of Soyfoods in a Healthful Diet: Soyfoods have played an important role in Asian cuisines for centuries.  In recent years they have become popular in Western countries because of their nutrition and health properties.  Soyfoods are excellent sources of high-quality protein and provide a healthy mix of polyunsaturated fat.  In addition, independent of their nutrient content, there is very intriguing evidence indicating soyfoods reduce risk of several chronic diseases including coronary heart disease, osteoporosis and certain forms of cancer.  All individuals are well advised to eat a couple of servings of soyfoods every day.

JL followed the Vitamix Carrot Ginger Tofu Soup recipe  – opting to saute the vegetables in a multicooker instead of a skillet – and her only modifications were to use a chicken-style vegetable brothopt for two frozen ginger squares in place of fresh ginger add an inch of fresh turmeric root (peeled) serve with fresh cilantro and lime juice

Serves 6 Ingredients 2 tablespoons soybean oil 1 cup chopped onions 2 cups diced celery 2 cups diced carrots 3 cups peeled, diced butternut squash 1 tablespoon minced garlic 2 6- ounces canned tomatoes (or use Vitamix or high-speed blender to blend fresh tomatoes) 1-15 ounce can Black Soybeans, rinsed and drained 8 cups stock, chicken or vegetable 1 bay leaf 5-ounce bag fresh baby spinach 3 tablespoons store bought pesto Salt and Pepper to taste Instructions Program Instant Pot to saute. Add oil, heat. Add onions, saute. Add celery, carrots, squash and garlic. Stir for 5 minutes. Add tomatoes, beans, stock and bay leaf. Cover and program Instant Pot to slow cooker, high setting; cook until vegetables are tender.Remove bay leaf. Add spinach and pesto, heat until spinach is wilted.Taste; season with salt and pepper. Serve with crackers or crusty bread. Notes Add 1 cup texture vegetable protein (will look like meat crumbles) or 1- 12.3 oz box silken tofu (adds creaminess) for added protein. By Linda Funk

Yields 6 Ingredients 1 tablespoon soybean oil 1 medium onion, diced 2 cloves of garlic, minced 1 pound of ground beef, ground turkey, ground pork OR 2 cups  dry TSP/TVP ( or a combo of meat and TVP) 1 1/2  teaspoon dried thyme 1 1/2 teaspoon dried oregano 2 to 3 tablespoons miso 1/2 cup rough chopped fresh parsley (optional) 1 – 16-ounce jar of pasta sauce 5 cups water 1/2 head of cauliflower, diced small or already riced (about 2 cups) 1/2 medium cabbage, rough cut Instructions Turn Instant pot to Sauté function. Add first 4 ingredients; sauté until nicely browned. Add remaining ingredients; stir to combine. Change to slow cook function; cook for 4 hours. Taste before adding salt and pepper (optional and to taste). Serve hot. By Linda Funk

This recipe comes from cookbook author and cooking school instructor Paulette Mitchell. She thinks the bland flavor of soy ingredients-- which most people perceive as a disadvantage—are actually a great asset. As a result soy foods can take on many different personalities – sweet, spicy, or flavored with herbs. The corn and soymilk make this soup sweet, which contrasts beautifully with the cheddar cheese. Paulette is the author of The Complete Soy Cookbook, and her latest, A Beautiful Bowl of Soup. Ingredients 2 tablespoons vegetable oil 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1/4 cup minced shallots2 teaspoons curry powder, or to taste 1/2 teaspoon salt 3 cups fresh corn or one 16-ounce bag frozen corn, thawed (about 3 cups) 1 cup vegetable stock 1/2 teaspoon freshly ground pepper, or to taste 3 cups plain, unflavored soymilk ½ cup shredded cheddar cheese Instructions Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the bell peppers; cook, stirring occasionally, until tender, about 4 minutes. Add the shallots during the last minute; stir until tender but not browned. Add the curry powder and salt; stir for 1 minute.Stir in the corn, vegetable stock, and pepper. Bring to a boil, reduce the heat to medium; cover and cook until the vegetables are tender, about 5 minutes. Transfer 2 cups of the corn mixture to a blender or food processor. Add 1 cup of the soy milk. Process until the mixture is nearly smooth. Pour the puréed mixture into the saucepan; stir in the remaining soy milk. Stir gently over medium heat until the mixture is heated through, about 5 minutes. Sprinkle each serving with 2 tablespoons cheese. Notes Yield 4 servings CALORIES 326 (47% from fat); FAT 17g (sat 3.9g, mono fat 5g, poly fat 7g); PROTEIN 14.9g; CARBOHYDRATE 35.7g; FIBER 6g; CHOLESTEROL 16mg; IRON 1.4mg; SODIUM 594mg; CALCIUM 60mg;

Ingredients 1/3 cup sugar 3 tablespoons soy oil ½ teaspoon lemon or almond extract1 cup soy flour 2 teaspoons baking powder ¼ teaspoon salt¼ cup water Instructions In large mixing bowl, stir together sugar, oil and extract. Sift soy flour, baking powder and salt into the oil mixture. Add water and knead to form a dough. Form dough into a log about 6 inches long, wrap in plastic wrap & refrigerate for at least 2 hours. Preheat oven to 325°F. Unwrap log. Cut dough into 1/4-inch thick slices and bake on greased baking sheet for 15 minutes. Cool on rack.If desired, frost with Lemon Glaze made from 1 cup sifted powdered sugar mixed with 1 to 2 tablespoons lemon juice. Notes Makes about 12 cookies By By Wayne Tudor, Sodexo/Wellmark, Des Moines, IA

Ingredients ⅓ cup silken tofu ¼ cup red or white wine vinegar 2 tablespoons olive oil 1 tablespoon vegetable stock or water 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried thyme 1 small or medium garlic clove, smashed Salt and pepper to taste Notes Place all ingredients in a blender or food processor and blend until smooth and creamy. Serve over fresh salad greens or fresh vegetables.

Together, these recipes empty a 12.3-ounce box of silken tofu. Curry Dip Ingredients 8 ounces soy cream cheese 1 teaspoon curry powder ¾ teaspoon curry powder Roasted Bell Pepper Dip Ingredients 4 ounces silken tofu ¾ cup drained roasted red bell peppers (6 ounces) ½ cup tomato paste10 kalamata olives, pitted *2 tablespoons vegetable oil 2 teaspoons lemon juice ¼ teaspoon hot pepper sauce* optional - substitute chopped black olives for kalamata olives –blend in before serving 1 (3.5-ounce) package roasted garlic & onions soy crisps Tofu Tomato Dip Ingredients 8 ounces silken tofu 1/3 cup sun-dried tomatoes packed in olive oil, drained 1 (1-ounce) envelope Ranch seasoning mix 1/4 cup plain soymilk 1 teaspoon dried minced onion 1/4 teaspoon garlic powder 1/3 cup chopped fresh chives (optional) Curry Dip Instructions In a small bowl, stir Curry Dip ingredients until blended. (This can also be done directly in the soy cream cheese container.) Serve with soy crisps. Roasted Bell Pepper Dip Instructions In a food processor or blender, puree Roasted Bell Pepper Dip ingredients until smooth. Serve with soy crisps. Tofu Tomato Dip Instructions Place all ingredients except chives in a blender or food processor.Blend until smooth. Sprinkle with chives if using.Serve with crackers, raw vegetables, or breadsticks. Curry Dip and Roasted Bell Pepper Dip Serves 8. Per serving (11 crisps, 2 tablespoons Curry Dip, and 1/4 cup Roasted Bell Pepper Dip): 171 Calories; 7 g Protein; 14 g Carbohydrates; 2 g Fiber; 10 g Fat; 0.5 g Saturated fat; 0 mg Cholesterol; 650 mg Sodium Tofu Tomato Dip Serves 6. Per serving (1/4 cup): 72 Calories; 4 g Protein; 7 g Carbohydrates; 1.5 g Fiber; 3 g Fat; 0.5 g Saturated Fat; 0 mg Cholesterol; 397 mg Sodium

Ingredients 12 oz. pureed soft silken tofu2 ½ t. lemon juice (depends on soy product) 1 c. grated cucumber, pressed between hands to remove excess moisture 1-2 cloves minced garlic (2 will be quite garlicky) 3/8 t. salt 1/8 t. white pepper 2 T. extra virgin olive oil Instructions Combine all ingredients.Let marinate in cooler for at least 2 hours.

Another winning recipe from Chef Chris Koetke—one that kids are sure to love. You can find marinated tofu in the produce section of most supermarkets. Serve with Soy7 soy enhanced pasta or regular pasta. You can also use the Italian marinated firm tofu in place of the plain. Ingredients 1 (14-ounce) package water-packed firm tofu, cut into ½” cubes ¼ cup olive oil 4 ounces assorted mushrooms, sliced 1/3 cup minced onion 2 garlic cloves, minced 1 teaspoon chile flakes 16 ounces tomato sauce 3 tablespoons chopped Italian black olives ¼ cup chopped fresh basil 6 cups hot cooked Soy7 spaghetti Instructions Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add tofu, sauté until lightly browned. Remove from pan and reserve. Add remaining oil, mushrooms, onion and garlic to skillet; sauté 5 minutes. Add chile flakes and cook 1 more minute. Add reserved tofu and tomato sauce and bring to a simmer. Cook for 20-30 minutes. Just before serving, add the olives and the basil.Serve over spaghetti with Parmesan cheese. Notes Yield: 6 servings CALORIES 26 (7% from fat); FAT 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); PROTEIN 3.9g; CARBOHYDRATE 24.7g; CHOLESTEROL 4mg; IRON 1.4mg; SODIUM 227mg; CALCIUM 20mg;