Smokey Bean and Tempeh Soup

...because Spring got COLD again!! Makes heaps so get some containers ready for freezing :)

Ingredients:

• 4 cups vege stock
• 2 cups water
• 2 cup barley groats, rinsed
• 1 pack tempeh, cut into 2cm(ish) cubes
• 2 onions, diced
• 6 cloves garlic, crushed
• 2 x 400g cans chopped tomatoes
• 2 heaped tsp smoked paprika
• 1 heaped tsp cumin
• 2 dried chillies, seeds removed and diced
• 2 cans beans (I used red kidney beans)
• 2 tbsp tomato paste
• Salt + pepper to taste

Directions:

• Bring vege stock and water to the boil in a large pot. Add split peas, barley groats, onion and garlic.  Lower temperature to a simmer. Cover and cook for around 20-30 minutes, or until grains are soft.
• In the mean time, head a frypan or skillet to a medium temperature. Add a tsp of olive oil, chilli and tempeh. Cook until  tempeh is lightly browned on all sides.
• Once grains are cooked, add to the pot chopped tomatoes, smoked paprika, cumin and tomato paste. Stir until well combined. 
• Finally, add beans and tempeh. Heat through then add salt and pepper to taste.
• Serve warm with sourdough toast.