Total Calories: 126
1. Place the turnip greens, potatoes, carrots, beans, turnips, water, and bay leaves in a large heavy kettle over high heat. Cover and bring to a boil. Reduce the heat to low, cover, and simmer 15 to 20 minutes or until the vegetables are tender.
2. Cut the tomatoes into chunks, place in a blender, and purée. Add the miso and blend again.
3. Add the tomato-miso mixture to the cooked soup along with the basil, vinegar, and pepper. Stir well and serve immediately.
For a Change . . .
* For added flavor and freshness, toss some raw corn kernels into the soup in Step 3.
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