Vegetable Soup with Chickpeas and Miso
(from kylerhea’s recipe box)
Source: Whole Living magazine
Serves 4 peopleCategories: Beans, Breakfast, Chickpeas, Healthy, March2012, Soups
Ingredients
- 2 Tbs olive oil
- 1/2 cup chopped onion
- 2 minced garlic cloves
- 2 diced celery stalks
- 2 peeled diced carrots
- 1 cup chopped broccoli
- 1 cup cooked chickpeas
- 2 Tbs white miso
Directions
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Heat 2 Tbs olive oil in a pot over medium heat. Cook 1/2 cup chopped onion, 2 minced garlic cloves, 2 diced celery stalks, and 2 peeled and diced carrots until tender, 6 to 8 minutes. Stir in 1 cup chopped broccoli and 1 cup cooked chickpeas; cook about 2 minutes.
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Add 4 cups water. Bring to a boil. Reduce heat and simmer until vegetables are tender, about 10 minutes. Remove from heat. Dissolve 2 Tbs of white miso in 2 Tbs cool water, and stir into soup. Season with coarse salt.