Bean Soup

Total servings: 8


4 tablespoon soybean oil
1 medium onion, chopped
2 cloves garlic, diced
3 medium carrots, diced
2 medium potatoes, diced
4 green celery stalks, chopped
2 bay leaves
pinch of ground clove
4 medium tomatoes, cut in cubes
500 g kidney beans in can
500 g tempeh, cut in small cubes
400 g cale (or green cabbage), chopped
salt and pepper to taste


In a large soup pot bake the chopped onion in 1 tablespoon soybean oil until the onion is translucent. Add the garlic, carrots, potatoes, celery, bay leaves, clove and tomatoes and bring to boil. Add 1.5 liter water and simmer for 15 minutes.

In the meantime, bake the tempeh in the remaining oil until crispy and golden brown. Add the baked tempeh and the chopped cale to the bean soup and simmer for another 10 minutes. Bring to bean soup to taste with salt and pepper.

Serve this bean soup hot.

Vegan: Yes
Vegetarian: Yes