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Beans and Greens Soup

 

Beans and Greens Soup

A hearty and deep-down nourishing soup for the cold-weather days.

Course

Main Course, Soup

10 minutes
40 minutes
50 minutes

5

  • 4
    cups
    water
  • 4+
    cups
    kale, chopped
  • 3
    cups
    cooked navy beans
  • 1
    medium onion, chopped
  • 1-2
    carrots, chopped
  • 1-2
    potatoes, washed and diced
  • 1
    tbsp
    toasted sesame oil
  • 1
    tbsp
    dried parsley
  • 1
    tsp
    garlic powder
  • 1/2
    tsp
    sea salt
  • 3-4
    tbsp
    red miso dissolved in 3-4 tbsp water
  • 2
    tbsp
    lemon juice
  • 2
    tbsp
    nutritional yeast

  1. In large pot, combine all ingredients, except miso, lemon juice, and nutritional yeast. Bring to boil over medium-high heat, reduce heat, cover, and simmer 30 minutes. Stir occasionally.
  2. Just before serving, stir in miso, lemon juice, and yeast. Refrigerate leftovers and use within 5-7 days, or freeze for longer period.

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