Miso Soup - Kidney Bean

Serves 5 | Prep Time 20 minutes | Cook Time 1 hour 25 minutes

Ingredients

Directions

Place the beans, kombu and water in a medium soup pot and bring to a boil. Reduce the flame to medium-low, cover and simmer for 1 hour or until 80% done. Add onion, carrot, celery and corn. Cover and simmer another 15 to 20 minutes until the beans are tender. Reduce the flame to low and add the pureed miso. Mix and simmer for 3 to 5 minutes. Serve garnished with scallions.

NOTE: Eden Organic Dry Pinto, Eden Organic Dry Navy Beans, Eden Organic Dry Garbanzo Beans, or Eden Organic Dry Lentils can be substituted for kidney beans for variety.

Nutritional Info

Related Recipes

American, Beans, Gluten-Free, Good/High Fiber, Good/High Protein, Japanese Food, Low Calorie, Low Fat, Macrobiotic, No Sweetener Added, Sea Vegetables, Soup, Chili & Stews, Vegan, Wheat-Free