1/2 c TVP
1c boiling vegetable bouillon
3T olive oil
2 large onions
10 oz cremini mushrooms, sliced thick
4 large garlic cloves
1T dried basil
1/2 c chopped Italian (flat) parsley
1/2 c chopped black olives
3 28oz cans crushed tomatoes
Mix TVP and broth. Let sit until liquid is absorbed.
In large soup pot add oil, TVP and all but tomatoes.
When onions are translucent, add tomatoes.
Cook on medium 30 mins or low 2 hours (preferred), stirring every 15 mins.