Yield: 6 servings
Measure | 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 |
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