Here’s a hearty vegetable soup that’s the perfect antidote to a blustery day. The addition of miso adds robustness and a hint of complexity that is often lacking in simple vegetable soups. Serve this with your favorite sandwich for a delicious soup and sandwich meal.
- 1 tbsp (15 ml) olive oil
- 4 carrots, peeled and diced
- 4 stalks celery, diced
- 2 onions, finely chopped
- 1 tsp (5 ml) dried thyme
- ½ tsp (2 ml) cracked black peppercorns
- 1 cup (250 ml) barley (see tip), rinsed and drained
- 7 cups (1.75L ) vegetable or chicken stock (store-bought or see recipes)
- 2 cups (500 ml) sliced green beans
- ¼ cup (50 ml) dark miso
- ½ cup (125 ml) finely chopped fresh parsley
- Freshly grated Parmesan cheese (optional)
1. In a skillet, heat oil over medium heat for 30 seconds. Add carrots, celery and onions; cook, stirring, until carrots are softened, about 7 minutes. Add thyme and peppercorns; cook, stirring, for 1 minute. Add barley and toss to coat. Add stock and bring to a boil. Transfer to slow cooker stoneware.
2. Cover and cook on Low for 8 hours or on High for 4 hours, until barley is tender. Add green beans and miso. Cover and cook on High until beans are tender, about 15 minutes. Stir in parsley.
3. Ladle into bowls and garnish with Parmesan (if using).
Miso-Spiked Vegetable Soup with Wheat Berries
Substitute an equal quantity of wheat, spelt or Kamut berries for the barley.
Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.
Nutritional information does not include optional Parmesan Cheese.
Nutritional information does not include Vegetable or Chicken Stock. For nutritional information on Vegetable or Chicken Stock, please follow the links above.