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Tempeh and Noodle Soup
Source: dLife

A healthy soup made with tempeh, noodles, carrots, and celery.

Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 184.1
Total Carbs 22.8 g
Dietary Fiber 3.5 g
Sugars 4.5 g
Total Fat 5.8 g
Saturated Fat 1.2 g
Unsaturated Fat 2.0 g
Potassium 480.3 mg
Protein 11.3 g
Sodium 223.2 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 each  bay leaves
1 cup  uncooked egg noodles
1 tbsp  chopped parsley
1 pinch  salt and pepper
  1. Spray large saucepan with cooking spray and heat over medium heat.
  2. Add celery, onion, and carrot and saute until crisp-tender, about 5-8 minutes.
  3. Add stock, tempeh, marjoram, and bay leaf. Stir and bring to a boil.
  4. Turn down heat, simmer, covered for 10 minutes, or until vegetables are soft.
  5. Bring to a boil again and add noodles.
  6. Turn down heat again and simmer, uncovered for 7-10 minutes or until noodles are tender.
  7. Throw away bay leaf and stir in parsley, salt, and pepper.

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