Chunky Miso Vegetable Soup

My hubs, Natalie (daughter) and I are visiting my oldest daughter, Brianne, and her family in Spokane, Washington, for Spring Break. She is quite the Wonder Woman. She had a menu all planned out and groceries bought to make dinners and I totally LOVED IT! Seriously, I don’t know how she does it all with working full time, raising my adorable twin grandsons, and keeping up with her household chores, but she’s pretty amazing at all of it. We are having the best time with our grandsons!

Natalie and I whipped up a delicious meal tonight, which was Friday nights fare. DELICIOUS!! This recipe is taken from my favorite cookbook, and by now, you know what that is, right? Haha “Isa Does It!” Oh and by the way, if you have not heard, the winner of the “Isa Does It” cookbook was Jeny Monson! I hope she loves it and much as I do. The contest was so fun. Thanks so everyone for entering. ❤️Now back to the matter at hand…….. this soup recipe is definitely one you should keep on hand if you have a cold because it will definitely satisfy. We served it with toasted sour dough bread. Yum!

CHUNKY MISO VEGETABLE SOUP

By: Isa Chandra Moskowitz

• 1 large yellow onion

• Pinch of salt

• 2 cloves garlic, minced

• 1 cup peeled carrots in ¼ inch slices

• 2 ribs celery, cut into ¼ inch slices

• 4 cups of cauliflower florets

• 1 cup green beans, trimmed and cut into 1-inch pieces

• 6 cups vegetable broth

• Several pinches of fereshly ground pepper

• 1 15ounce can of kidney beans, rinsed and drained

• ½ cup mellow white miso

• 1 cup thinly sliced scallions

Preheat a 4-quart pot over medium-high heat and add a small amount of veg. broth. Sauté the onion with a pinch of salt until softened, about 3 minutes. Add the garlic and sauté for 30 seconds, until fragrant. Add the carrots and celery and sauté for 3 minutes or so. Add the cauliflower and green beans, along with the broth and pepper. Cover the pot and bring to a boil. Once boiling, reduce the heat to a simmer and cook with the lid slightly ajar so steam can escape for 10 minutes, or until the cauliflower is tender.

Add the kidney beans and miso and stir to dissolve the miso. Once dissolved, taste for seasoning. Add the scallions and serve. If you wanted to add a little more protein, you could add firm tofu as well.

 

Enjoy!

2 thoughts on “Chunky Miso Vegetable Soup

  1. Natalie Boren

    This was delicious. Let’s make it again and again and again (maybe not every day because we make so much good things, but definitely more)!!!

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