Ингридиенты
2 tablespoons extra virgin olive oil
1 tablespoon cumin
2 tablespoons chili powder
1 tablespoon of dried basil
2 cups water
2 cups vegetable broth
1 1/2 cups stewed tomatoes
3 medium red skinned potatoes , diced
1 medium to large onion, chopped
2 cloves garlic , chopped
1 (8 ounce) package of tempeh
1/3 cup quick cook barley
2 stalks celery , sliced
3 medium carrots , sliced
Описание
Heat the oil over medium heat. Add the onions and garlic and
saute until onions are translucent.
Add the tempeh and cumin, turn up the heat to medium-high and
slightly brown the tempeh. Remove from heat and set aside.
In a Dutch oven or stew pot heat the water and vegetable broth
to a boil. Add the potatoes, carrots and celery. Cook for about
10 minutes, until the potatoes begin to soften.
Reduce heat to a simmer. Add the basil and chili powder and mix thoroughly. Add the stewed tomatoes, onion, garlic and tempeh saute, cover and continue to simmer for about 10 minutes.
Finally, add the quick cook barley, mix thoroughly, cover and continue to simmer for about 10 more minutes.
Ladle into serving bowls and serve with hard crusted bread or rolls.
