Slow Cooker Greens, Beans, and Tempeh Sausage Soup
Soup doesn't get any more soothing than this nourishing Slow Cooker Greens, Beans and Tempeh Sausage recipe. The star ingredients all help to support healthy blood sugar control, and with a cornucopia of phytonutrients, you’ve got some serious plant-power to help keep even the worst health ailments at bay! If you agree that nothing beats a warm and hearty bowl of soup then we’re pretty certain that this recipe will not disappoint!
Serves: 6
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Ingredients
- 1 batch tempeh sausage (link in Chef’s Notes)
- 1 cup organic celery (sliced)
- 1 cup carrots (thinly sliced)
- 1 ½ cups butter beans (home-cooked or BPA-free canned)
- 2 cups napa cabbage (thinly sliced)
- 2 cups organic Swiss chard (or kale, stems removed, thinly sliced)
- 1 Tbsp fresh thyme leaves
- ½ tsp garlic powder
- 1 tsp ground turmeric
- 4 cups vegetable broth (unsalted, preferably homemade)
- salt (optional, to taste)
- ground black pepper (optional, to taste)
- 4 lemon wedges
Directions
- Make the tempeh sausage and set aside.
- Add the celery and carrots to your slow cooker and sauté for 5 minutes, if that’s an option. If it’s not an option, skip to step 3.
- Add all ingredients, including the tempeh sausage, and except the salt, pepper, and lemon wedges, to the slow cooker and cook on low for 4 hours.
- Once it’s finished cooking, taste for seasoning, salt and pepper, if desired. Divide between bowls and serve with lemon wedges.
Chef's Notes
Substitutions
Substitute another white bean of choice in place of butter beans.
Instead of napa cabbage, use another type of cabbage (red or green) or another leafy green of choice.
Substitute kale, collard greens, or spinach for the Swiss chard.
Instead of thyme, use fresh minced rosemary.
Prep Ahead
Prepare the Tempeh Sausage ahead of time and store in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Stovetop Directions
Heat a large stovetop pot on medium-high heat and add the celery and carrots, cooking for 2–3 minutes until the celery starts to soften. Add the tempeh sausage, beans, napa cabbage, Swiss chard, thyme, garlic powder, turmeric, and vegetable broth. Stir to combine and turn the heat down to low, cover ¾ of the way, and cook for 45 minutes.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
From: FRN