Navy Bean Vegetable Soup
Description
This Japanese soup features Water, Onions, minced, Vegetable broth, Navy beans. It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
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
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 2460.3kcal
- % Daily Value *
- Total Fat 182.6g281%
- Saturated Fat 27.4g137%
- Cholesterol 0.0mg0%
- Sodium 57.8mg3%
- Total Carbohydrate 182.8g61%
- Dietary Fiber 43.4g174%
- Sugars 69.8g
- Protein 33.2g67%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
barley, bean, beans, boiling, broth, carrots, chard, cooked, cooking, diced, japanese, low-fat, mellow, minced, miso, navy, onions, potato, quick, red
