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1/2 teaspoon extra-virgin olive oil
In a soup pot, heat the olive oil over medium heat. Add the onions and saute until soft and translucent, about 6 minutes. Add the tofu, tomatoes, beans, chili powder and oregano. Bring to a boil. Reduce heat and simmer for at least 30 minutes.
Remove from the heat and stir in cilantro. Ladle into individual bowls and serve immediately.