Navy Bean Vegetable Soup

6 Servings

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Navy Bean Vegetable Soup Ingredients

2 c Water	2 Carrots, thinly sliced
1/2 c Onions, minced	2/3 c Quick cooking barley
3 c Vegetable broth	1 c Red chard, shredded
15 oz Navy beans, cooked	2 tb Mellow white miso
1 Potato, diced	2 tb Water

Instructions for Navy Bean Vegetable Soup

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" on Nov 07, 98

Main Ingredient: SoupCuisine: Uncategorized

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