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Рецепт Barley and Tempeh Soup

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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!

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Порций: 8 bowls
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Ингредиенты

Cost per serving $1.43 view details

Инструкции

  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.

Nutrition Facts

Amount Per Serving %DV
Serving Size 316g
Recipe makes 8 servings
Calories 184  
Calories from Fat 62 34%
Total Fat 7.23g 9%
Saturated Fat 1.22g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 392mg 16%
Potassium 735mg 21%
Total Carbs 24.87g 7%
Dietary Fiber 3.6g 12%
Sugars 4.29g 3%
Protein 8.04g 13%
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