This delicious and nutritious recipe comes courtesy of our friend, Holistic Nutritionist, Joy McCarthy.
Joy is the author of Joyous Health: Eat & Live Well Without Dieting, creator of Joyous Health.com, professional speaker, nutrition expert on Global’s Morning Show, Faculty Member at the Institute of Holistic Nutrition and co-creator of Eat Well Feel Well, Toronto’s first integrated yoga and nutrition program.
In her spare time, Joy loves to create scrumptious recipes with a healthy flare. We hope you enjoy this hearty, warming soup.
- Coconut oil – 2 tbsp
- Onion, chopped – 1 full-sized
- Garlic, chopped – 2 cloves
- Jalapeño pepper, chopped – 1 full-sized
- Organic tempeh – 1 package
- Sweet red pepper, chopped – 1 small-sized
- Celery, chopped – 4 stalks
- Carrots, chopped – 1 cup
- Tomatoes, diced – 4 medium-sized or 1 can
- Kidney beans, drained and rinsed – 1 can
- Garbanzo beans, drained and rinsed – 1 can
- Hot chili flakes – 2 tbsp
- Turmeric powder – 1 tsp
- Ground cumin – 1 tsp
- Sea salt and pepper – to taste
- Melt coconut oil in a large pot over medium heat.
- Add onion, garlic and jalapeño; cook, stirring frequently, for 5 minutes.
- Crumble three-quarters of the tempeh into the pot. Cook, stirring frequently, for 5 minutes.
- Add red pepper, celery and carrots; cook, stirring frequently, for 5 minutes.
- Add more coconut oil if necessary. Add tomatoes with their juice, kidney beans, garbanzo beans, chili flakes, turmeric and cumin. Increase heat and bring to a gentle boil, then reduce heat and simmer, stirring occasionally, for at least 30 minutes.
- Season with sea salt and pepper.
Serve topped with crumbled remaining tempeh and enJOY!
My favorite brand of tempeh is Henry’s because it’s certified organic, non-GMO and a Canadian company from Kitchener-Waterloo, Ontario. Tempeh is a fermented soybean product. It’s an excellent source of protein and is much easier to digest than tofu.
Posted: 2015 February 4