This is the soup where I learned how to cook tempeh to bring out its best flavor. This is the soup where I learned that I like tempeh. Several previous attempts at cooking with tempeh had proven disappointing, but this one is a winner. Now, when I think about tempeh, I think about this delicious, zesty, and filling Tomato Poblano Tempeh Soup.
Tomato Poblano Tempeh Soup
Ingredients
- 1 cup - frozen chopped onions and peppers
- 1 medium - poblano chili pepper, seeded and diced
- 1 28 oz can - tomato sauce
- 3 1/2 cups - water
- 1 8 oz pkg - tempeh, thawed and diced
Instructions
- In a non-stick skillet over medium-high heat, dry sauté the onion-pepper blend, and the poblano pepper, until they start to brown, about 5 minutes.
- Add the tomato sauce, water (use the empty tomato sauce can), and tempeh. Reduce heat to medium, and cook for 15 minutes. Salt to taste.
Nutrition Information
Nutrition (per serving): 218 calories, 51% calories from carbohydrates, 26% calories from protein, 23% calories from fat, 10.2g fiber.
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