Heat oil in a medium soup pot and sauté the onions for 3 to 5 minutes. Add all remaining ingredients except the sea salt, shoyu, and parsley. Mix, cover and bring to a boil. Simmer on medium low for 20 minutes. Add the sea salt and shoyu. Cover and simmer another 10 minutes. Serve garnished with parsley.
Per serving - 265 calories, 6 g fat (18% calories from fat), 12 g protein, 44 g carbohydrate, 11 g fiber, 0 mg cholesterol, 419 mg sodium