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.Print
Easy Tempeh & Vegetable Soup
- Yield: 4
- 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
- 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.
- Then, add tomatoes, tempeh, oregano and beans and enough water to cover (about 2 cups).
- Turn heat up to high until mixture is boiling. Then, turn heat down to simmer for 5 minutes.
- 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!