Vegetable Tempeh Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 295.2
  • Total Fat: 10.4 g
  • Cholesterol: 7.5 mg
  • Sodium: 875.2 mg
  • Total Carbs: 35.5 g
  • Dietary Fiber: 11.2 g
  • Protein: 16.7 g

View full nutritional breakdown of Vegetable Tempeh Soup calories by ingredient


Introduction

Feel free to substitute amounts and types of vegetables to please yourself. I used whatever was in my refrigerator. Feel free to substitute amounts and types of vegetables to please yourself. I used whatever was in my refrigerator.
Number of Servings: 4

Ingredients

    100 grams celery (with leaves)
    100 grams chopped onion
    150 grams sliced carrot
    425 grams fresh green beans, snapped
    1 14 ounce can of diced tomatoes
    4 tsp Better Than Bouillon Chicken base mixed into 4 cups of hot water
    1 large potato (approximately 250 grams)
    115 grams (or one cup) snow pea pods
    2 tsp dry basil
    1 tsp thyme
    1/2 tsp sage
    1/2 tsp black pepper

Directions

Chop coarsely onions, carrots, and celery (including leaves) in ghee or butter. Once wilted, add chicken broth, canned tomatoes, green beans, potato and all the spices. Cook till potato is just barely done. Add Tempeh (cubed) and snow peas and heat till warm through. Serve.

Serving Size: makes 4 2-cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user GRANDMABOOMBOOM.