This nourishing soup is a riot of textures and flavors. The duo of tempeh and pinto beans makes each spoonful rich in protein.
Tempting tempeh
If you’re curious about what goes into making a brick of tempeh, here’s a rundown: whole soybeans are soaked, cooked, left to ferment with a fungus, and then pressed into a firm, dense patty that is big on earthy, umami flavor. Typically, tempeh is denser in protein than tofu.
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Tempeh Tortilla Soup
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Ingredients
- 1 Tbsp avocado oil or grapeseed oil
- 1 small white onion chopped
- 1/2 tsp salt
- 8 oz package tempeh cut into 1 inch cubes
- 2 inch medium sweet potatoes cut into 1pieces
- 1 large red bell pepper or poblano pepper chopped
- 3 garlic cloves peeled and minced
- 2 jalapeno peppers seeded and finely chopped
- 2 Tbsp tomato paste
- 1 tsp dried oregano
- 3/4 tsp ground cumin
- 8 oz can diced tomatoes
- 4 cups low-sodium vegetable broth
- 8 oz can pinto beans drained and rinsed
- 1 cup frozen or canned corn kernels
- Juice of 1/2 lime
- 1 avocado cubed
- 2 cups crumbled baked tortilla chips
- 1/2 cup cilantro
Instructions
- In large saucepan, heat oil over medium heat. Add onion and salt; heat, stirring occasionally, until onion has softened and beginning to brown, about 5 minutes. Add tempeh pieces to pan and heat 3 minutes, stirring occasionally. Place sweet potato, red or poblano pepper, garlic, and jalapeno in pan; heat 2 minutes. Stir in tomato paste, oregano, and cumin to pan; heat 1 minute. Place canned tomatoes, broth, and pinto beans in pan. Bring to boil, then reduce heat to medium-low and simmer, covered, for 20 minutes, until potato is tender. Stir in corn and lime juice; heat 1 minute.
- Serve soup garnished with avocado, tortilla chips, and cilantro.
