Vegetable Soup with Chickpeas and Miso

(from kylerhea’s recipe box)

Source: Whole Living magazine

Serves 4 people

Categories: 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

  1. 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.

  2. 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.

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