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Navy Bean Vegetable Soup

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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" <hdbrer@ibm.net> on Nov 07, 98

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