Ingredients
Equipment
Method
- In a large soup pot, add 1/4 cup of filtered water and set on medium heat.
- Once the water is hot, add the chopped onion and sauté until just starting to get tender.
- Add the minced garlic and sauté for another minute, making sure to stir continuously to prevent the garlic from burning.
- Crumble the tempeh into the onion mixture. Continue to stir and sauté until everything is evenly combined and heated through.
- Add all of the dried herbs, except for the bay leaf, and stir to combine.
- Add the tomato paste and stir to combine.
- Add the cubed sweet potatoes, 4 cups of vegetable broth, and bay leaf. Stir to combine evenly.
- Set on medium-high heat and allow to come to a soft boil.
- As soon as the soup is beginning to boil, set the stove heat to medium-low, cover, and allow to simmer for approximately 15 minutes.
- Add the frozen vegetables, diced tomatoes, and remaining 4 cups of vegetable broth. Continue to cook on medium for another 15 minutes, or until the potatoes and vegetables are tender.
- Remove the soup from the stove and finish seasoning with lemon juice, nutritional yeast, and salt and pepper to taste.
- ENJOY!
Nutrition
Notes
- When it comes to frozen mixed vegetables, feel free to use any kind you'd like. I've now seen some lovely different varieties in the grocery stores.
- If you are not a fan of sweet potatoes, you can use regular potatoes such as a russet or yellow potato.
- Instead of vegetable broth, you can use bouillon cubes and filtered water. I tend to go back and forth depending on what I have in my pantry.
- If you don't have any lemon juice on hand, you can always use apple cider vinegar or white wine vinegar.
- If you do not have Italian seasoning on hand, you can use 1/2 teaspoon each of oregano, basil, thyme, and parsley.
- If you are not 100% plant-based, you can swap out the tempeh for ground beef or turkey. Although tempeh is quite healthy and a good source of plant-based protein with much less saturated fat than meat.
- Consider adding some leafy greens to your hot soup like arugula or baby kale. The greens wilt quickly into the hot soup and they taste amazing.
- This Vegan Poor Man's Soup recipe serves up well with a nice slice or two of fresh crusty sourdough bread.
- This soup stores best in a tightly sealed container in the fridge. I like to use mason jars.
- Soup will last in the fridge for approximately 5-6 days.
- If you would like to store it for a longer period, it is best to store it in a freezer-safe container in the freezer. It will last in the freezer for up 4-6 months.
- ENJOY!