Easy Tempeh & Vegetable Soup

I’ve lived in California for about 25 years now (I’m moved out here with my family from the mid-West when I was 12), and yesterday was one of the most beautiful days I can remember. Any day I can see the ocean is a good one; I never tire of this view!

I was so happy I took time out of my busy day to take a walk with my husband and enjoy the fresh air and gorgeous day:

Of course, making room for exercise and fun means less time in the kitchen and for managing life’s other responsibilities. That’s okay, I think the balance is worth it (I wrote some more about this topic here). I came home and didn’t have a lot of time to devote to dinner. The soup I made comes together in about 45 minutes, so it’s not exactly fast, but it’s fairly uncomplicated and tastes wonderful.

The ingredients are basic: beans, tempeh, onion, garlic (unpictured), peppers and mushrooms:

I chopped up the veggies and water-sauteed them for a few minutes in a large pot:

Then, I just added the beans, tomatoes, tempeh and some more water to make it a stew:

I simmered it just long enough so that it was hot and served it right up:

There was no salt added, I just drizzled a bit of vinegar on top to make the flavors come to life. The tempeh is essential as it provides great texture.

Easy Tempeh & Vegetable Soup
 
Author:
Serves: 4
Ingredients
  • 2 large bell peppers, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 cup chopped mushrooms (I use shiitake)
  • 1 package tempeh, crumbled
  • 2 cans beans, drained and rinsed (I used cannellini and chickpeas)
  • 1 can diced tomatoes (no salt added)
  • water, about 2 cups
Instructions
  1. Heat up a few tablespoons of water in a large pot and add peppers, onions, garlic and mushrooms. Stir occasionally and cook under vegetables are soft.
  2. Then, add tomatoes, tempeh, oregano and beans and enough water to cover (about 2 cups).
  3. Turn heat up to high until mixture is boiling. Then, turn heat down to simmer for 5 minutes.
  4. Serve with a splash of vinegar or fresh lemon juice for flavor.

I didn’t add any greens to this dish because, frankly, I needed a break from greens. I did have a few kale chips for dessert that I made the day before in my dehydrator, though. I’m not posting the recipe because it still needs some work (you can read about a recipe I’ve made before here. I also really want to try the chocolate version that my blogger friend Gena posted here). This was the first time I used the dehydrator for kale chips. The texture turned out great, much better than the ones made in the oven. Here are a few photos:

P.S. Check out my latest book review posted on the Our Hen House site here where I interviewed author and plant-based dietitian Julieanna Hever. Julieanna wrote the new book The Complete Idiot’s Guide to Plant-Based Nutrition and gives great advice regarding how to eat healthfully while traveling (my downfall) and how to incorporate activism into your life. You can also enter for a chance to win a copy of the book!

Comments

    • says

      I’d say give it a try again, Kaitlyn. I also used a thicker style of kale this time and I liked the texture much better. Let me know how they turn out!

    • says

      Hi Christy, I pull the leaves off the really thick stems and just leave the thinner stems intact, otherwise it’s too much work to remove the stems completely. I am lazy, you see. :)

      • Christy says

        Carrie,

        I made the sour cream and onion kale chips yesterday and they are delish! Thank you for posting the recipe.

        • says

          Yay, so glad you liked them! I’m working on my own version using sun dried tomatoes and vinegar, but I need to test the recipe one more time before posting. I looooove kale chips!!! :)

    • says

      Hi Robyn! Tempeh is fermented soybeans (tastes better than it sounds, I promise). You can buy it at a health foods store or Trader Joe’s. It comes in a package and can be eaten raw or cooked. Sometimes the flavor is better if you heat it up, although I often just crumble it on top of salads. It is incredibly nutritious and I love it! Also, don’t worry if it appears discolored, that’s the fermentation. Let me know if you try it and what you think!

  1. Michelle says

    I made this soup last night, it is so awesome! The flavors are amazing. This will definitely become a favorite lunch for me! Thank you so much!

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  1. […] it), Dairy-Free Cream of Brussels Sprouts Soup (another time-consuming, but delicious one), or my EASY Tempeh & Vegetable Soup (there’s a picture of me in this one from two years ago with brown hair in this post, looks […]

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