Who doesn’t enjoy a big steamy bowl of wholesome soup? One night I decided this would be the ticket to use up my bits and pieces of produce in the fridge. Hearty and tasty, it was my daily lunch for a good part of the week.
This soup may act as a full meal when paired with a home made muffin (how ’bout my “Sunshine Fresh Cranberry Muffin with White Chocolate Chunks”) or fresh grainy bun. It is full of flavour and nutritiously delicious. The vegetables add a natural sweetness and the miso an umami type savoury taste. Add the beans just prior to serving. Refrigerate for up to four days or freeze for up to 6 months.
Mélange of Vegetables and Mixed Beans Miso Soup Serves 4
1 tablespoon extra virgin olive oil 1 large sprig of fresh rosemary 2 bay leaves 1 medium onion, diced 4 cloves garlic, minced 1 inch of ginger, minced 4 cups vegetables, medium diced (acorn squash, brussel sprouts, carrots, celery, and sweet potatoes) 4 cups vegetable stock 2 tablespoons red miso paste freshly ground black pepper
1 19 oz can (549 ml), organic mixed beans
In a soup pot heat extra virgin olive oil on medium heat. Add onion and cook until soft. Add garlic, ginger and rosemary. Heat through for about 1 minute.
Add the vegetables and then the vegetable stock. Bring to a boil, add freshly ground black pepper. Turn heat down to low and simmer until the vegetables are soft. About 30 minutes. Take out the rosemary sprig and the bay leaves. Stir in red miso paste and just slightly heat through.
To serve, put 1 cup of beans (a serving as stated on the can) in the individual bowls. Pour soup over each serving.
Tip: Soup freezes well. Microwave individual servings on 80% power for 2 to 3 minutes.
Freeze beans in individual servings.
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