This nourishing soup is a riot of textures and flavours. The duo of tempeh and pinto beans makes each spoonful rich in protein.

Ingredients

• 1 Tbsp (15 mL) avocado oil or grapeseed oil
• 1 small white onion, chopped
• 1/2 tsp (2 mL) salt
• 8 oz (227 g) package tempeh, cut into 1 inch (2.5 cm) cubes
• 2 medium sweet potatoes, cut into 1 inch (2.5 cm) pieces
• 1 large red bell pepper or poblano pepper, chopped
• 3 garlic cloves, peeled and minced
• 2 jalapeno peppers, seeded and finely chopped
• 2 Tbsp (30 mL) tomato paste
• 1 tsp (5 mL) dried oregano
• 3/4 tsp (4 mL) ground cumin
• 8 oz (398 mL) can diced tomatoes
• 4 cups (1 L) low-sodium vegetable broth
• 8 oz (398 mL) can pinto beans, drained and rinsed
• 1 cup (250 mL) frozen or canned corn kernels
• Juice of 1/2 lime
• 1 avocado, cubed
• 2 cups (500 mL) crumbled baked tortilla chips, optional
• 1/2 cup (125 mL) cilantro

Instructions

In large saucepan, heat oil over medium heat. Add onion and salt; heat, stirring occasionally, until onion has softened and begins to brown, about 5 minutes. Add tempeh pieces to pan and heat 3 minutes, stirring occasionally. Place sweet potato, red or poblano pepper, garlic, and jalapeno in pan; heat 2 minutes. Stir in tomato paste, oregano, and cumin to pan; heat 1 minute. Place canned tomatoes, broth, and pinto beans in pan. Bring to boil, then reduce heat to medium-low and simmer, covered, for 20 minutes, until potato is tender. Stir in corn and lime juice; heat 1 minute.

Serve soup garnished with avocado, tortilla chips (if using), and cilantro.

Serves 4

By Matthew Kadey, MSc, RD