One hour before starting the soup, chop 8oz organic Tempeh into bite size pieces. Spray a glass pan with Pam and sprinkle Marjoram, salt substitute and fresh ground pepper into pan. Toss the tempeh in the herbs, give a quick spray with Pam and add more Marjoram, black pepper and salt substitute. Put in the fridge to allow the tempeh to absorb seasonings.
14.5 oz can of white beans - Cannellini - drained
1 large beetroot with its greens - chop beet into small pieces, wash greens
1/2 sweet onion - chopped
2 sticks of celery with leaves - chopped
1/2 cup chopped summer squash or corn
14.5 oz can diced tomatoes
4 cups of water with 2 vegetable bouillon cubes
small can tomato sauce
2 teaspoons each cumin, coriander, chopped garlic
3 teaspoons dried oregano (add the oregano when the canned tomatoes are added)
1 tsp each ginger and paprika
1/2 tsp tumeric
optional: 1/4 cup of elbow macaroni
Grapeseed Oil or Canola
Heat oil in pan and saute onions 2 minutes, add the garlic and beets and saute about 6 minutes, the onion will be soft, the beets still al dente. Remove from pan to a bowl, and add more oil to coat bottom of pan, when hot add the tempeh pieces. Allow to sizzle then add the cumin, coriander, ginger, paprika and tumeric. Drizzle a little more oil over tempeh to prevent from sticking to pan. After 5 minutes add the 4 cups of water with bouillon cubes, the canned tomatoes, tomato sauce, the drained, white beans, and the 3 teaspoons of oregano. Now add the beet/onion mix and the chopped celery and squash. Let simmer for 20 minutes and then add optional 1/4 cup elbow macaroni. Shred the beet leaves and put them over the top. Servings: 6 to 8.
After 15 minutes serve with sour cream if desired.
My husband just loves the rich, red broth. I like all the veggies as well. Personally I also thought it tasted better the second day.