This dish is quick if you have the beans already cooked, or from a can. I made this with a mild miso and very little veggie (from powder) stock as I was concerned about saltiness - but it was fine.
In a 4-quart heavy saucepan bring water to a boil and add bouillon cubes, stirring until dissolved. Add beans and simmer, stirring occasionally, 15 minutes.
In a heavy skillet heat oil over moderately high heat until it just begins to smoke and stir-fry carrots until crisp-tender, about 3 minutes. Stir carrots into soup.
In a small bowl stir together miso and 1/2 cup hot broth until combined will and stir into soup. Bring soup just to a boil, stirring occasionally, and stir in scallions and pepper to taste.
Each serving about 431 calories and 4 grams fat (8% calories from fat).
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Serving Size: 1 Serving (365g) | ||
Recipe Makes: 4 | ||
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Calories: 288 | ||
Calories from Fat: 26 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 592.1mg | 20 % | |
Potassium 1117.7mg | 29 % | |
Total Carbohydrate 52g | 15 % | |
Dietary Fiber 14.7g | 59 % | |
Sugars, other 37.3g | ||
Protein 15.3g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 288
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