Serves: 5
Total Calories: 250
Yield: 14 cups

6 cups stock or water
1 cup barley
1 bay leaf
8 ounces tempeh, cut into small cubes
1 tablespoon canola oil
1 tablespoon soy sauce
2 tablespoons minced garlic
2 cups cubed butternut squash
4 cups chopped cabbage
2 cups chopped celery
1 green pepper chopped
3 cups tomato purée
1/2 cup fresh squeezed lemon juice

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.

Nutritional Facts:

Serves: 5
Total Calories: 250
Calories from Fat: 30

More Recipes from the Soup's On! Cookbook:
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Black Eyed Pea Soup with Eggplant
Broccoli Mushroom Soup
Cabbage Barley Soup
Colorful Curry Soup
Eggplant Caponata Soup
Eggplant Spaghetti Soup
Lentil Soup Deluxe
Mexican Soup-Stew
Middle Eastern Lentil Soup
Minestrone
Red, White, and Green Bean Soup
Seitan Soup with Cabbage
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