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

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