Refried Bean and Tempeh Soup (or Stew)
|By :JL Fields|
This hearty soup can be as spicy as you like—just add more or less jalapeno, green chilies, and chili peppers. You are also in the driver’s seat for the texture. As written, this recipe tends more toward soup when hot out of the pot. The next day? It’s thicker. But you can make it thicker right away: Mash
1 cup of the refried beans and use 3/4 cup to 1 cup of water instead of 1 1/2 cups. Either way, if you’re looking for a bowl of soup that feels like an entire meal, with a kick of heat, you’re going to love this one.
|Browse Category||Soups, Stews & Broths|
|Diet||Dairy Free, High Fibre, Low Carb, Plant-Based, Vegan, Vegetarian|
|Cooking Technique||Pressure Cook|
|Prep Time||15 minutes|
|Cook Time||5 minutes|
- 1 teaspoon olive oil or
2to 3 teaspoonsvegetable broth
- 1 onion cut into half-moon slices
- 2 cloves garlic minced
- 1 1/2 cups vegetable broth divided
- 8 ounces tempeh quartered,
- 15 ounces pinto beans or
1 1/2 cupscooked pinto beans, rinsed and drained, divided
- 1 small jalapeno seeded and finely diced
- 4-5 ounces green chiles canned, chopped or diced
- 14 ounces fire-roasted diced tomatoes
- 1 1/2 cups Water
- 1/2-1 teaspoon chili powder optional
- 1/2 teaspoon chipotle or Ancho chile pepper
- 1/2 teaspoon salt
- Heat the olive oil in an uncovered Instant Pot or multicooker on the saute function (normal setting). Add the onion and garlic, and saute for about 3 minutes.
- Add the quartered tempeh and
1/2 cupof the broth to the pot. Saute and begin to crumble the tempeh with a wooden spoon. Prop the lid over the pot for 5 minutes. (Add vegetable broth as necessary to keep the tempeh from sticking.)
- Meanwhile, in a small bowl, add
1/2 cupof the pinto beans and all of the diced jalapeno. Mash with a potato masher or fork.
- Continue to stir and saute and crumble the tempeh until it resembles small white beans (or meatless crumbles). Transfer the mashed beans to the pot and, using the potato masher, mash into the tempeh.
- Add the remaining whole beans, green chilies, tomatoes, water, chili powder (if using), and any remaining vegetable broth to the pot, combining well.
- Cover the pot, move the steam release handle to sealing, select the manual function, toggle the pressure cooker button to low pressure, and set for 5 minutes. Once done, allow for a natural release.
JL Fields is the founder and culinary director of the Colorado Springs Vegan Cookign Academy. She is a vegan lifestyle coach and educator, Food for Life instructor, chef instructor at the University of New Mexico-Taos, personal chef and a corporate consultant. She is the author of many successful cookbooks, including “Vegan Pressure Cooking, Delicious beans, Grains and One-Pot Meals in Minutes”, co creator of “The Real World Vegan Meal Plan”, producer and host of the radio show Easy Vegan, and writes the monthly vegan dining review for the Colorado Springs Gazette.
All recipes by : JL Fields
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