Tempeh, fermented soy beans or grain, makes an interesting alternative to veggie crumbles (or ground beef) in this soup recipe.
It lends a distinct flavor to the soup while also providing protein and fiber, making for a very filling and satisfying meal.
Note: The green beans you see in the photo were an afterthought - just a few leftover green beans I decided to add...however, adding even more fresh green beans wouldn't be a bad idea either!
- 2 tablespoons extra virgin olive oil
- 1 tablespoon cumin
- 2 tablespoons chili powder
- 1 tablespoon of dried basil
- 2 cups water
- 2 cups vegetable broth
- 1 1/2 cups stewed tomatoes
- 3 medium red skinned potatoes, diced
- 1 medium to large onion, chopped
- 2 cloves garlic, chopped
- 1 (8 ounce) package of tempeh
- 1/3 cup quick cook barley
- 2 stalks celery, sliced
- 3 medium carrots, sliced
- Heat the oil over medium heat. Add the onions and garlic and
- saute until onions are translucent.
- Add the tempeh and cumin, turn up the heat to medium-high and
- slightly brown the tempeh. Remove from heat and set aside.
- In a Dutch oven or stew pot heat the water and vegetable broth
- to a boil. Add the potatoes, carrots and celery. Cook for about
- 10 minutes, until the potatoes begin to soften.
- Reduce heat to a simmer. Add the basil and chili powder and mix thoroughly. Add the stewed tomatoes, onion, garlic and tempeh saute, cover and continue to simmer for about 10 minutes.
- Finally, add the quick cook barley, mix thoroughly, cover and continue to simmer for about 10 more minutes.
- Ladle into serving bowls and serve with hard crusted bread or rolls.
|Amount Per Serving||%DV|
|Serving Size 316g|
|Recipe makes 8 servings|
|Calories from Fat 62||34%|
|Total Fat 7.23g||9%|
|Saturated Fat 1.22g||5%|
|Trans Fat 0.0g|
|Total Carbs 24.87g||7%|
|Dietary Fiber 3.6g||12%|