Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Water 2 ea Carrots, thinly sliced
1/2 c Onions, minced 2/3 c Quick cooking barley
3 c Vegetable broth 1 c Red chard, shredded
15 oz Navy beans, cooked 2 tb Mellow white miso
1 ea Potato, diced 2 tb Water

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
* CROSSPOSTED Submitted By INTERCOOK On 09-15-95

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