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Ingredients 1 Tbsp. oil 1 medium onion, Chopped 2 cloves garlic, minced 2 cups vegetable or chicken broth 1 pkg. (10 oz.) frozen chopped Broccoli1 can (14.5 oz) creamed corn 1 ½ cups plain soymilk ½ tsp oregano ¼ tsp. black pepper Instructions Heat the oil in a medium saucepan and sauté the onion and garlic until the onion begins to soften. Add the broth and frozen broccoli and bring to a boil, using a large spoon to break up the frozen broccoli. Reduce heat to medium and simmer till the broccoli is cooked through, about 5 minutes. Remove from heat.Using caution because the soup is hot, pour the soup into a blender container and blend briefly to cut up the broccoli and onion into small pieces, do not purée. Return the soup to the pan and stir in the creamed corn, soymilk, oregano and black pepper and heat through. Notes Makes 6 servings By National Soybean Research Laboratory, University of Illinois at Urbana-Champaign

Ingredients 1 onion, chopped 2 tsp. minces garlic 1 Tbsp. vegetable oil 1 can (15 oz.) soybeans, rinsed and drained 2 cups vegetable broth1 can (15 oz.) vegetarian refried beans 1 can (14.5 oz.) diced tomatoes undrained 1 cup salsa 1 tsp. chili powder Optional Garnishes: shredded soy cheese, crushed tortilla chips Instructions Sauté the onion and garlic in the oil in a large saucepan or soup pot. While the onion is cooking, purée the soybeans in the blender with about 1 cup of the broth. Add the puréed mixture to the rest of the broth and the refried beans to the soup pot and stir until smooth. Add remaining ingredients (except optional garnishes) and bring to a boil. Reduce heat and simmer about 15 minutes to let the flavors blend. Garnish individual bowls with cheese and crushed chips, if desired. Notes Makes 8 servings By Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign

Recipe courtesy of: National Soybean Research Laboratory University of Illinois at Urbana-Champaign Ingredients 2 Tbsp. oil 3 Tbsp. freshly grated ginger 1 clove garlic minced 2 Tbsp. ground coriander ½ tsp. salt ½ tsp. ground red pepper (cayenne) 1 onion, chopped 2 green or red bell peppers, chopped 2 cans (14.5 oz. each) diced tomatoes, undrained 1 ½ cups vegetable broth ½ cup dry TVP1 cup tomato juice½ cup creamy peanut buttercooked rice (optional) Instructions Heat the oil in a deep skillet. Add the grated ginger, minced garlic, ground coriander, salt and ground red pepper; sauté, stirring constantly, for 1 minute. Add the chopped onion and continue to cook until the onion is tender Add the chopped bell peppers, undrained tomatoes, and the vegetable broth. Simmer for 5 minutes. Stir in the dry TVP and simmer for 10 minutes Stir in the peanut butter and tomato juice and simmer for 5 minutes. Remove from heat and serve hot, preferably over rice.

Serves 4 Ingredients 1 teaspoon soybean oil 1 small onion, finely chopped 1 ½ pounds frozen shelled edamame, defrosted 1 quart vegetable broth or stock1 ½ teaspoon Kosher salt ½ teaspoon fresh ground pepper 2 chilled avocados, pits removed and shelled 1 cup fresh basil leaves Instructions Over medium heat, in a medium fry pan, add oil, heat. Add onion and beans, sauté until onions are tender. Add vegetable stock, salt and pepper; cover and allow to simmer for 10 minutes or until tender.In blender, add edamame mixture, process until smooth. Add avocado and basil leaves, process until smooth. Refrigerate until cold, about 1 hour. Stir well, pour into servings bowls, garnish with basil leaves. Serve immediately.

Ingredients 3 tbsp unsalted butter 1 large yellow onion, chopped 1/4 cup finely chopped fresh ginger 3 cloves garlic, minced 7 cups chicken or vegetables stock 1 cup dry white wine 1 1/2 pounds carrots, peeled and cut into 1/2" pieces 2 tbsp lemon juice salt and pepper to taste 1 package mori-nu silken firm tofu Instructions Melt the butter in a large pot over medium heat. Add the onion, ginger, and garlic and saute for around 15 minutes. Add in the stock, wine, and carrots. Heat to boiling, then reduce heat and simmer uncovered over medium heat until the carrots become tender. This should take about 45 minutes. Puree the soup in a food processor until smooth. Add in tofu and process again until it is fully incorporated. Season with lemon juice, salt, and pepper. Serve while still warm. By Ruta Nonacs Adapted from Mix it Up

Ingredients 1 pound lean ground beef 1 tablespoon vegetable oil 1 ½ cups dry textured soy protein 2 cups boiling water ½ cup chopped onion1 envelope (1 ¾ ounces) chili seasoning mix ½ cup water1 can (14.5 ounces) diced tomatoes, undrained1 can (15 ounces) black soybeans, drained and rinsed1 tablespoon brown sugar Instructions In a large skillet, add ground beef and brown.Add onions and oil. Stir to cook.Stir in chili seasoning mix. In a medium bowl, add the TSP and add to cups of boiling water, let stand until water is absorbed. Add to ground beef, stir to mix in. Then add remaining ingredients. Bring to a boil.Reduce heat, cover, and simmer for 10 minutes. Serve with cornbread or crackers.

Ingredients 2 tablespoons olive oil 1 cup diced onion ¼ cup diced green pepper ¼ cup diced celery1 cup diced smoked ham 2 cloves garlic, minced 2 (15-oz.) cans black soybeans, not drained ½ teaspoon red pepper flakes ¼ teaspoon ground cumin 2 pinches dried oregano 3 cups low-sodium beef broth 1 teaspoon salt Instructions In large saucepan over medium high heat, heat oil. Add ham, onion, green pepper and celery and cook, stirring frequently, until vegetables are almost tender, about 3 to 5 minutes. Add garlic and cook another minute. Add all remaining ingredients. Heat to boiling, then reduce to a simmer and cook 45 minutes. (If soup gets too thick, add more water or broth as needed.)

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