Easy Vegan Vegetable Soup With Miso
Servings:5 servings
This easy template for vegan vegetable soup is also a great way to make "fridge-clean-out" soup. The following ingredients are what I needed to use up on this particular day, but you can change it up however you like! Get creative and eat your veggies!
Ingredients
- 1 large onion, chopped
- 8 ounces mushrooms, sliced
- pinch sea salt
- 1 bell pepper, any color, chopped
- 4 cloves garlic, chopped
- 3 large handfuls spinach
- 1 large handful cherry or grape tomatoes, halved
- 2 large carrots, peeled and sliced
- 4 cups vegetable broth (I used 1 tablespoon Better than Bouillon No Chicken Base dissolved in 4 cups warm water)
- 4 cups water
- 1 tablespoon tamari (or soy sauce if gluten-free is not needed)
- 3 to 4 cups cooked beans, such as chickpea, pinto, kidney, black, cannellini
- 2 to 3 tablespoons mellow white miso - 1 teaspoon added to each serving bowl, NOT to the soup pot
Instructions
- Heat a stock pot over medium heat. Cook the onion 3 to 4 minutes, stirring occasionally, until it begins to soften. Add the mushrooms and salt and cook for another 3 to 4 minutes, stirring occasionally.
- Add the pepper and garlic and cook for another 1 to 2 minutes, stirring frequently. Add the spinach, tomatoes, and carrots. Cook until the spinach begins to wilt but vegetables still retain their bright colors.
- Add the water, broth, tamari, and beans. Stir to combine. Bring to a simmer, and cook 7 to 10 minutes. Turn off heat.
- Ladle some broth into a serving bowl. Add the miso to the bowl, and stir to dissolve. Ladle more soup and vegetables into the serving bowl. Garnish as desired and enjoy.
Notes
Store leftover soup in the refrigerator up to 5 days. Soup can also be frozen for up to 3 months. Thaw overnight in the refrigerator then reheat on the stovetop or in the microwave.
Nutrition
Calories: 198kcal
