Easy Tempeh & Vegetable Soup

  • Author: Carrie Forrest
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: vegan, healthy


This post includes a recipe for an easy tempeh and vegetable soup for a healthy, vegan main dish.


  • 2 large bell peppers, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 cup chopped mushrooms (I use shiitake)
  • 1 package tempeh, crumbled
  • 2 cans beans, drained and rinsed (I used cannellini and chickpeas)
  • 1 can diced tomatoes (no salt added)
  • water, about 2 cups


  1. Heat up a few tablespoons of water in a large pot and add peppers, onions, garlic and mushrooms. Stir occasionally and cook under vegetables are soft.
  2. Then, add tomatoes, tempeh, oregano and beans and enough water to cover (about 2 cups).
  3. Turn heat up to high until mixture is boiling. Then, turn heat down to simmer for 5 minutes.
  4. Serve with a splash of vinegar or fresh lemon juice for flavor.