The base of this nourishing soup is made from lots of fresh, ripe tomatoes, which are an excellent source of lycopene, vitamin C, and potassium. Smoked tempeh and paprika add a smoky-sweet flavor to the soup, while white cannellini beans add protein and fiber. Serve this with Vegan Divas cornbread .
- 2 Tbsp. (14 g/0.5 oz) olive oil
- 1/2 Cup (113 g/4 oz) chopped smoked tempeh
- 1 medium onion, finely diced
- 3 Tbsp. (6 g/0.21 oz) chopped sage leaves
- 3 cloves of garlic, finely chopped
- 1 Tbsp. (6 g/0.21 oz) sweet smoked paprika
- About 12 medium-size ripe tomatoes, peeled, seeded, and diced
- 1 Tbsp. (9 g/0.3 oz) kosher salt
- 2 Tbsp. (4 g/0.14 oz) coarsely chopped sweet marjoram
- One 15 1/2-ounce (439 g) can cannellini or other white beans, drained and rinsed
- Salt and freshly ground black pepper
Heat the olive oil in a large saucepan over medium heat until hot, then add the chopped tempeh and cook, stirring frequently, until it turns crisp, about 4 minutes. Add the onion, sage, garlic, and paprika and continue to cook, stirring occasionally, until the onion softens, about 4 minutes. Stir in the tomatoes and salt, partially cover, and simmer on medium-low heat for 30 minutes, until the tomatoes have released their liquid and the mixture is soupy.
Stir in the marjoram and beans and cook for 5 more minutes, until the beans are heated through. Season with more salt and pepper if you like (the smoked tempeh is already little salty). Keep the soup over low heat until ready to serve.
*Note: To peel the tomatoes, half fill a medium saucepan with water and bring the water to a boil over high heat. Using a paring knife, cut a small "X" in the pointed end of each tomato. Add 3 tomatoes at a time to the boiling water and, once the water returns to the boil, boil them for 20 to 30 seconds. Using a slotted spoon, transfer the tomatoes to the bowl of ice water. Repeat with the remaining tomatoes. To seed the tomatoes, cut each one in quarters and scoop out and discard the seeds with your fingers.