Ingredients

Directions

Ruby’s Better Bones Soup from the mystery book “Dead Man’s Bones” by Susan Wittig Albert

A good-tasting soup made from plants that are are high in protein and good for your bones!

• 2 tablespoons olive oil
• ½ cup chopped onions
• ½ cup carrots, diced
• 4 cloves garlic, minced
• 1 14- or 16-ounce can crushed or diced tomatoes
• 2 quarts chicken or vegetable stock
• 1 4-ounce can water chestnuts, drained
• 2 baby bok choy, white and green parts sliced separately
• ½ pound fresh kale, stems removed, chopped
• 2 teaspoons mixed dried herbs (try parsley, sage, summer savory, chervil, rosemary)
• 1 bay leaf
• 6-8 ounces hard tofu, cubed

In a large saucepan or Dutch oven, sauté onions and carrots for 7-8 minutes. Add garlic and sauté for another minute. Add tomatoes, stock, water chestnuts, bok choy (white parts), bay leaf, and herbs and simmer for 10-15 minutes. Add green parts of bok choy and kale and cook until just tender (1-2 minutes). Add tofu and cook another 1-2 minutes. Remove bay leaf and serve hot. Makes 6-8 servings.