Total Calories: 250
Yield: 14 cups
In a large soup pot, bring the stock, barley, and bay leaf to a boil, and cook for 15 minutes.
In a medium skillet, brown the tempeh in the oil, stirring continuously to keep from sticking. Sprinkle the soy sauce over the tempeh while it cooks. Set aside to add to the soup at the end.
Add the garlic, squash, cabbage, celery, and green pepper to the soup pot, and simmer for 20-25 minutes.
Add the tomatoes, lemon juice, and browned tempeh. Bring to a boil, turn off the heat, cover, and let set for several minutes before serving.
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