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Hearty Vegetable and Bean Soup with Miso Stock

June 9, 2011


What better way to start off the winter season than with a hearty vegetable and bean soup! The miso stock and hint of lemon give it a gorgeous flavour. Feel free to add bacon or ham if you are carnivorously inclined.

Serve with fresh, warm sourdough. Serves 5

2 tablespoons miso paste

About 1 litre water

1 teaspoon beef stock powder

1/2 tablespoon honey

1 onion, diced

2 cloves garlic, minced

1 red chilli, finely chopped

2 potatos, peeled, diced

1 sweet potato, peeled, diced

2 celery sticks, chopped

1 large carrot, chopped

1 zucchini, diced

1 cup green beans, chopped to desired size

2 large handfuls of silverbeet, chopped into slivers

1 tin cannellini beans, rinsed and drained

juice of 1 lemon

White wine (optional)

Parsley, basil, pepper and salt to taste

In a large pot put about an inch of water and heat. Mix through miso and beef stock until dissolved and add onion, garlic and chilli. When these are cooked through (about 5 mins) put in all the veges and fill up with water. Add the honey, lemon juice, herbs, salt and pepper. Add a generous splash of white wine if you have some lurking in the fridge. When the mixture has warmed through taste a bit of the liquid to make sure it has enough flavour – if not, add some more miso and/or stock. Add the canellini beans and cook until potato is soft (about 20 mins). Drizzle with olive oil and garnish with black pepper and fresh parsley before serving.