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  • Navy Bean Vegetable Soup

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    Navy Bean Vegetable Soup
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. Water
    • 1/2 c. Onions, chopped
    • 3 c. Vegetable broth
    • 15 ounce Navy beans, cooked
    • 1 x Potato, diced
    • 2 x Carrots, thinly sliced
    • 2/3 c. Quick cooking barley
    • 1 c. Red chard, shredded
    • 2 Tbsp. Mellow white miso
    • 2 Tbsp. Water

    Directions

    1. Bring 1/4 c of the water to a boil in a soup pot. Add in the onion & let it cook for 5 min. Add in the rest of the water along with the stock, beans, potato, carrots & barley. Reduce heat, cover & simmer till all the vegetables are tender.
    2. Stir in the red chard & simmer till the chard wilts, this will only be a minute. Remove the pot from the heat & set aside.
    3. Stir the miso together with the water. Immediately stir into the soup & serve at once.

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