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)
- Make this Tempeh Bacon, marinating the day before.
- Cut the tempeh into bite sized pieces. Set aside.
- Dice your onion and your celery and saute together in the olive oil on medium high for 6-8 minutes, until soft.
- Finely mince your garlic and add this to the oil, cooking for an additional minute.
- Add your tomato paste and cook for another minute or so.
- Pour in the water and the container of vegetable broth.
- Dice your potatoes and add these to your soup. Throw in your drained cannelini beans and frozen peas & carrots.
- Add all of your herbs and seasonings now (Thyme, Oregano, basil, dill, salt, paprika).
- 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.
- 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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