Navy bean vegetable soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| ½ | cup | Onions, minced |
| 3 | cups | Vegetable broth |
| 15 | ounces | Navy beans, cooked |
| 1 | each | Potato, diced |
| 2 | eaches | Carrots, thinly sliced |
| ⅔ | cup | Quick cooking barley |
| 1 | cup | Red chard, shredded |
| 2 | tablespoons | Mellow white miso |
| 2 | tablespoons | Water |
Directions
Bring ¼ c of the water to a boil in a soup pot. Add the onion & let it cook for 5 minutes. Add the rest of the water along with the stock, beans, potato, carrots & barley. Reduce heat, cover & simmer until all the vegetables are tender.
Stir in the red chard & simmer until the chard wilts, this will only be a minute. Remove the pot from the heat & set aside.
Stir the miso together with the water. Immediately stir into the soup & serve at once.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995 * CROSSPOSTED Submitted By INTERCOOK On 09-15-95