Sherry’s Vegetable Bean and Miso Soup

Great soups are a staple any time of the year, and soups like this one are delicious hot or cold!!! Think of them as hearty fuel for a busy day, or comfort food for winding down! Delicious either way!.

Sherry’s Vegetable Bean and Miso Soup

Print Recipe
Course Lunch, Side Dish, Soup
Cuisine American
Keyword Easy, Oil-free


Wet ingredients

  • 2 box low sodium vegetable broth
  • 1 can diced tomatoes optional
  • 1 can low sodium corn drained
  • 1 can kidney beans
  • 1 can cannellini beans
  • 1 cup frozen peas
  • 1 handfull kale or spinach chopped

Dry ingredients

  • 1 ea onion chopped & diced
  • 2-3 ea carrots cut into small pieces
  • 2-3 ea celery stalks chopped into small pieces
  • 1 ea parsnip peeled and cut into small pieces
  • 1 ea potato large, peeled and cut into cubes
  • 1/2 cup farro
  • 1 tbsp fennel dried
  • parsley fresh, to taste
  • white miso to taste make soy free use chickpea miso


  • Place all ingredients in a large soup pot except for the miso and greens, and bring to boil. Lower heat to simmer on a “low boil” for at least one hour
  • When done, take off heat. Mix 1-2 tablespoons miso with hot water until pasty. Add to pot and stir in until blended. Taste to see if more is needed
  • Add greens, if using, just before serving and mix well. They will wilt down, and easy way to get more “greens” in your day.

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