Human Bean on a budget

Tempeh Bacon & Potato Goulash

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If you like paprika and thick hearty soups, this recipe is for you. The tempeh bacon adds a smoky layer of flavor, and Greek yogurt brings the tang factor. An ideal fall or winter dish.

Ingredients

  • 2 cup s(8 fl oz) Water
  • ½ tbsp Thyme,
  • 1/2 Tbsp Oregano
  • 2 large Celery stalks
  • 2 tbsps Tomato Paste
  • 1/2 tablespoon Basil
  • 1 tbsp + 1 teaspoon Hot smoked paprika powder
  • 1/2 tbsp Dill
  • 1 tsp Salt
  • ½ medium onion
  • 1 container (4 cups ea.), Vegetable Broth
  • 1 tbsp + 1 teaspoon regular paprika
  • 1 cup Plain Nonfat Greek Yogurt
  • 1 Can of Cannellini Beans
  • 1.25 lbs of Yukon Gold Potatoes
  • 4 Garlic Cloves
  • 1 tbsp Olive Oil
  • 2 oz Cream Cheese, 1/3 Less Fat
  • 1.50 cup Frozen Peas and carrots
  • 1 recipe Tempeh Bacon (marinate this the day before, link to recipe below)
  1. Make this Tempeh Bacon, marinating the day before.
  2. Cut the tempeh into bite sized pieces. Set aside.
  3. Dice your onion and your celery and saute together in the olive oil on medium high for 6-8 minutes, until soft. 
  4. Finely mince your garlic and add this to the oil, cooking for an additional minute.
  5. Add your tomato paste and cook for another minute or so.
  6. Pour in the water and the container of vegetable broth.
  7. Dice your potatoes and add these to your soup. Throw in your drained cannelini beans and frozen peas & carrots.
  8. Add all of your herbs and seasonings now (Thyme, Oregano, basil, dill, salt, paprika).
  9. Bring to a boil, then reduce to medium heat and cook for 40-50 minutes, or until the potatoes are soft and tender, to your liking.
  10. Remove from the heat. Add your chopped tempeh now and fold into the soup.let cool down for about 30 mins. Ladle out about 2 cups full of soup(try for mostly broth) into a separate bowl, set aside.

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