Navy Bean Vegetable Soup Recipe
Servings: 6
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
- 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.
- Stir in the red chard & simmer till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 356g | |
| Recipe makes 6 servings | |
| Calories 357 | |
| Calories from Fat 12 | 3% |
| Total Fat 1.41g | 2% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 505mg | 21% |
| Potassium 1111mg | 32% |
| Total Carbs 69.54g | 19% |
| Dietary Fiber 22.1g | 74% |
| Sugars 5.56g | 4% |
| Protein 18.97g | 30% |
