Sherry's Vegetable Bean and Miso Soup

Course Lunch, Side Dish, Soup
Cuisine American
Keyword Easy, Oil-free
Author Sherry Shrallow


Wet ingredients

  • 2 box low sodium vegetable broth Engine 2 brand is excellent
  • 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 to make soy free, use chickpea miso


  1. 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

  2. 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

  3. Add greens, if using, just before serving and mix well. They will wilt down, and easy way to get more "greens" in your day.