Spicy Tempeh and Black Bean Soup
A high-protein, hearty soup featuring spicy tempeh and black beans, perfect for a quick, healthy meal.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
31g protein
40g carbs
12g fat
Ingredients
For 4 servings
- 400 g tempeh
- 2 cups black beans
- 4 cups vegetable broth
- 1 can canned diced tomatoes
- 1 onion
- 2 cloves garlic
- 1 red bell pepper
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp olive oil
- salt — to taste
- black pepper — to taste
- cilantro — to taste
Instructions
- 1
Dice the onion and bell pepper. Mince the garlic.
- 2
Heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper. Sauté for 3-4 minutes, until softened.
- 3
Crumble the tempeh into the pot and cook for another 2-3 minutes, stirring frequently.
- 4
Add the black beans, vegetable broth, diced tomatoes (with juices), ground cumin, chili powder, salt, and pepper. Stir well.
- 5
Bring the mixture to a boil, then reduce heat and let simmer for 5-7 minutes to blend the flavors.
- 6
Taste and adjust seasoning as needed. Garnish with chopped cilantro before serving.
Cook it this week.
NeatEat plans Spicy Tempeh and Black Bean Soup — and the rest of your week — around your budget, groceries included.