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Navy Bean Vegetable Soup Recipe

by Global Cookbook

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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