| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Soups, Vegetables, Low-fat | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <[email protected]> on Nov 07, 98
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