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Mediterranean Style Tomato Soup 1 cup onion, chopped 2 cloves garlic, minced 1 Tbs soybean oil 2 quarts low-fat, low sodium vegetable or chicken broth 2 quarts water 3 cups textured soy protein 2 cups uncooked brown rice 2 tsp dried oregano, crumbled 1 tsp dried thyme, crumbled 1 tsp salt 1 tsp ground pepper 2 quarts canned diced tomatoes 2 cups, 1-inch diced zucchini cubes 1 cup sliced celery 1/2 cup chopped parsley, optional In 8 quart sauce pot cook onion and garlic in oil until tender. Add broth, water textured soy protein, brown rice and seasonings. Bring mixture to boil; reduce heat and simmer, covered, 30 minutes. Add tomatoes, zucchini, and celery; return to boil, reduce heat and simmer 20 minutes or until rice is tender. Sprinkle individual portions with parsley. Yield: 18 servings. Serving size: 1 1/2 cup. Per serving: 170 calories, 1 g total fat (0 g sat fat), 12 g protein (7.5 g soy protein), 29 g carbohydrate, 815 mg sodium, 0 mg cholesterol, 5 g dietary fiber.