Navy Bean Vegetable Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Water,
1/2 cup: Onions, minced
3 cup: Vegetable broth,
15 ounce: Navy beans, cooked
1 each: Potato, diced
2 each: Carrots, thinly sliced
2/3 cup: Quick cooking barley,
1 cup: Red chard, shredded
2 tbsp: Mellow white miso,
2 tbsp: Water,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp