My Best Summer Vegetable Soup

Serves: 4
Total Calories: 126


4 cups chopped turnip, collard, or mustard greens
2 cups diced potatoes
1 1/2 cups sliced potatoes
1 1/2 cups green beans (1 inch pieces)
1 cup diced turnips
2 cups water or unsalted vegetable stock
6 bay leaves
3 ripe beefsteak tomatoes or 3 cups tomato puree
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1/2 teaspoon white pepper


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.

Nutritional Facts:

Serves: 4
Total Calories: 126
Calories from Fat: 0

This My Best Summer Vegetable Soup recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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