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Title: Navy Bean Vegetable Soup Categories: Soups, Vegetables, Low-fat Yield: 6 Servings 2 c Water 1/2 c Onions, minced 3 c Vegetable broth 15 oz Navy beans, cooked 1 Potato, diced 2 Carrots, thinly sliced 2/3 c Quick cooking barley 1 c Red chard, shredded 2 tb Mellow white miso 2 tb Water Bring 1/4 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 Posted to MM-Recipes Digest by "John Weber" |