Soak the beans overnight in enough water to cover by 2 inches. Drain.

Combine beans and enough water to cover by about 1 inch in a soup kettle over medium-high heat. Bring to a boil, continue boiling for about 20 minutes, then reduce the heat to medium low, cover, and simmer for an hour or so. Add the celery and carrots and continue simmering until the veggies are tender, then add the tomatoes.

Heat the oil in a skillet over a medium-high flame. Brown the onion and tempeh; when the onion is soft, about 10 minutes, add this mixture to the simmering soup. Add the paprika and mustard. Season to taste with salt and pepper. Dice the mango and banana and mix with the lemon juice. Serve the soup with some diced fruit mixture on top.