Chili Bean Soup

Total servings: 8


200 g dried pinto beans
100 g dried adzuki beans
2 bay leaves
4 tablespoon soybean oil
2 medium onions, chopped
200 g fresh tempeh, crumbled
1 tablespoon dried oregano
4 cloves garlic, crushed
1 tablespoon ground cumin
3 tablespoon chilli powder
2 tomatoes shopped
2 fresh oranges, squeezed
1 teaspoon prepared mustard
salt and peper to taste


Soak the beans together in about 1 liter water during 6 to 10 hours. Drain and rinse the beans. Put the beans and bay leaves in a soup pot and add about 2 liter water. Bring to boiling point and simmer during 1 hour or until the beans are a bit soft. In a skillet, bake the tempeh and onions until the tempeh is crispy and golden brown. Add the baked onions and tempeh, together with the remaining ingredients to the soup and continue to boil for 10 minutes. Remove the bay leaves from the soup and add salt and pepper to taste.

Serve this bean soup when very hot.

Vegan: Yes
Vegetarian: Yes