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Hearty Vegetable Stew 1 (16 oz.) bag frozen vegetables for stew 1 (14.5 oz.) can low sodium beef broth 2 (15 oz.) cans whole peeled tomatoes 2 cups water 2 cups textured soy protein chunks 1 Tbs minced dried onion 2 Tbs each of Worcestershire sauce pepper, salt, oregano and garlic to taste Combine all ingredients in a dutch oven or stock pot (3 quart size). Stir well and simmer over low heat for 45 minutes, or until textured soy protein chunks are tender. Yield: 8 cups. Serving size: 1 1/3 cup. Per serving: 128 calories, 0 g total fat (0 g sat fat), 14 g protein (10 g soy protein), 19 g carbohydrate, 580 mg sodium, 0 mg cholesterol, 6.5 g dietary fiber.