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  • Barley and Tempeh Soup

    1 vote
    Barley and Tempeh Soup
    Prep: 15 min Cook: 45 min Servings: 8
    by Rich H
    61 recipes
    >
    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!

    Ingredients

    • 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

    Directions

    1. Heat the oil over medium heat. Add the onions and garlic and
    2. saute until onions are translucent.
    3. Add the tempeh and cumin, turn up the heat to medium-high and
    4. slightly brown the tempeh. Remove from heat and set aside.
    5. In a Dutch oven or stew pot heat the water and vegetable broth
    6. to a boil. Add the potatoes, carrots and celery. Cook for about
    7. 10 minutes, until the potatoes begin to soften.
    8. 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.
    9. Finally, add the quick cook barley, mix thoroughly, cover and continue to simmer for about 10 more minutes.
    10. Ladle into serving bowls and serve with hard crusted bread or rolls.

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