This is a delicious hearty soup. It is especially nice in the fall on a chilly day, served with whole grain bread.

TVP and Sauerkraut Soup

Serving Size: 4


  • 1½ cups dry TVP granules (small sized like ground beef)
  • 2½ cups boiling water
  • 2-3 teaspoon olive oil
  • 2 cups vegetable bouillon
  • 1 (14 ounce) can diced or crushed tomatoes
  • 1 (14 ounce) can sauerkraut with juice
  • 1 tablespoon tamari
  • 2-3 bay leaves
  • 1 teaspoon sage
  • 3 tablespoons parsley, minced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1-2 cups water, if needed
  • black pepper


  1. Place the TVP in a bowl and pour the boiling water over to re-constitute. Place a lid or plate on the bowl and allow the TVO to absorb the water.
  2. Chop the onion and mince the garlic.
  3. Heat the oil in a large soup pot.
  4. Add the onion and lightly cook until glassy and soft.
  5. Add the sauerkraut, can of crushed tomatoes, vegetable bouillon, tamari, bay leaves and sage.
  6. Bring to a low simmer.
  7. When the TVP has absorbed all of the water, spoon the TVP into the soup.
  8. Gently mix.
  9. Before serving, remove the bay leaves and add the parsley, reserving enough to use as garnish.
  10. Season the soup to taste with black pepper and if needed, salt.
  11. Serve, garnished with some parsley on top.