Eating healthy is not always easy. I always try to at least bring healthy food with me at work - and no cash to stay away from fast and greasy food.

Also, since it's good to vary our sources of proteins every day, I came up with something different than chicken and beef : tofu.

I hope you enjoy this easy and healthy tofu and vegetable soup as much as I do. I suggest you eat a whole grain bread slice with it and yogurt as dessert. Even though I never tried, I'm sure you can replace tofu by beans in this recipe and it would be as good.

Makes 6 to 8 portions.

1 tbsp minced garlic
1 tbsp olive oil
1 chopped onion
4 cups chopped vegetables
28 oz. diced tomatoes
600 gr. firm diced tofu
4 cups low-fat chicken broth
1/2 tsp marjoram
1/2 tsp basil
1/2 tsp parsley
1/2 tsp celery seeds
1/4 tsp salt
1/4 tsp black pepper

1. In a big pot, cook the chopped onion and the garlic in olive oil about 3 minutes at medium-high. Add the chopped vegetables, stir and cook for 5 more minutes.
2. Add the diced tomatoes, the low-fat chicken broth and all the spices. Stir. Cover and cook for 15 minutes at medium-low.

    3. Add all the diced tofu. Stir.
        Cover and cook for 15 more
        minutes.

    4. Let cool for 10 minutes and
        serve or put in containers that
        goes into the freezer for quick
        lunches ideas.

Don't stop yourself using well-known vegetables in this recipe! It's time to discover and try new vegetables. There are so many of them! Here is a list of vegetables that could inspire you.

Also, I suggest you cook your not-that-fresh-anymore vegetables that still in you refrigerator in this soup before it's too late and you have to throw them to the garbage.