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Tempeh Noodle Soup
Source: dLife

Prep Time: 15 minutes
Cook Time: 28 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 179.4
Total Carbs 21.3 g
Dietary Fiber 3.0 g
Sugars 4.6 g
Total Fat 5.8 g
Saturated Fat 1.2 g
Unsaturated Fat 2.0 g
Potassium 0.0 mg
Protein 11.1 g
Sodium 198.4 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1 1/2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
2 cup  fresh chopped celery
1 cup  sliced carrots
1 cup  sliced white onion
3 1/2 cup  low sodium vegetable broth
8 oz  Tempeh
1 tsp  marjoram, leaves, ground
1 pinch  bay leaf
1 cup  uncooked egg noodles
1 tbsp  chopped parsley
1 pinch  salt and pepper
  1. Heat a cooking spray coated pot over medium heat. Cook celery, carrot, and onion 5 to 8 minutes or until tender.
  2. Mix in broth, tempeh, marjoram, and bay leaf and let boil. Lower heat, place lid on pot, and simmer 10 minutes or until vegetable are soft.
  3. Boil soup and mix in noodles. Lower heat and simmer 7 to 10 minutes or until noodles are soft. Take out bay leaf and mix in parsley, salt, and pepper.

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