Ingredients

The following ingredients have 4 Servings
  • 1 pound dried great northern beans, (soaked in water overnight)
  • 5 cups vegetable broth
  • 1 14 ounce can diced tomatoes in juice
  • 2 tablespoons tomato paste
  • 1 medium onion, (diced)
  • 2 celery ribs, (diced)
  • 2 carrots, (diced)
  • 4 garlic cloves, (minced)
  • 1 1/2 teaspoons dried thyme
  • Salt and pepper to taste
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon liquid smoke
  • 1 8 ounce package tempeh, cut into 1/2 inch cubes
  • 1 tablespoon olive oil
  • Cayenne pepper hot sauce
  • Chopped fresh parsley

Instruction

  • Make the soup first. Stir all ingredients except salt and pepper together in the slow cooker. Cook on high for about 5 hours, or on low for about 8 hours, or until the beans and veggies are tender. You can add some water during cooking if it becomes too dry. When the soup is finished cooking, season it with salt and pepper to taste.
  • While the soup cooks, prepare the tempeh bacon. Stir the soy sauce, maple syrup, vinegar, and liquid smoke together in a shallow dish. Add the tempeh cubes and toss to coat. Allow to marinate for at least 30 minutes. You can leave it sit at room temperature for up to two hours, but place it in the fridge if you let it marinate longer.
  • To cook the tempeh bacon, coat the bottom of a medium skillet with oil and place it over medium heat. When the oil is hot, add the tempeh and cook for about 10 minutes, flipping 2 to 3 times to achieve browning on multiple sides.
  • Ladle the soup into bowls and top with tempeh bacon, hot sauce, and parsley. Serve.