Mexican Black Bean and Tempeh Soup

Name: Mexican Black Bean and Tempeh Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 portions
Cuisine: mexicaine
Ingredients: 200 g tempeh; 150 g canned black beans; 1 piece red bell pepper; 200 g crushed tomatoes; 1 tsp ground cumin; 1 bunch fresh cilantro; 1 tbsp olive oil

Temps

30 min

Difficulté

facile

Ingrédients

Budget

~4-6 €

Valeurs nutritionnelles

Score santé

Bon · /100

340 kcal

par portion

26 gProtéines

12 gLipides

30 gGlucides

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Etapes

1
Cut the tempeh into small cubes. Dice the bell pepper. Rinse the black beans.
5 min
2
Brown the tempeh cubes in olive oil for 4 minutes over high heat. Set aside.
5 min
3
In the same pot, cook the bell pepper for 2 minutes. Add the tomatoes, black beans, cumin, and 400 ml of water. Simmer for 12 minutes.
14 min
4
Return the tempeh to the soup. Serve with fresh chopped cilantro on top.
2 min