Navy Bean Vegetable Soup Recipe
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Navy Bean Vegetable Soup
2 cup Water
1/2 cup Onions, minced
3 cup Vegetable broth
15 oz Navy beans, cooked
1 each Potato, diced
2 each Carrots, thinly sliced
2/3 cup Quick cooking barley
1 cup Red chard, shredded
2 tbsp Mellow white miso
2 tbsp Water
Bring 1/4 c of the water to a boil in a soup pot. Add the onion &
let it cook for 5 minutes. Add the rest of the water along with the
stock, beans, potato, carrots & barley. Reduce heat, cover & simmer
until all the vegetables are tender.
Stir in the red chard & simmer until the chard wilts, this will only
be a minute. Remove the pot from the heat & set aside.
Stir the miso together with the water. Immediately stir into the
soup & serve at once.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995 |
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Diet hints and tips
If you really want to regain your youthful figure and also boost your overall healthiness, then, as any doctor will tell you, you should eat a meticulously planned healthy-minded weight loss system. Ideally, this ought to take in 5 helpings of fruit & vegetables a day and also involve the correct combination of fats, carbohydrates and proteins.
When chosing foods for dieting, people usually direct their attention to food store and big brand food items described as 'low fat'. To do this is far too often wrong, for an item might just be significantly reduced in fats, but nevertheless contain far too much calories and carbohydrates.
When planning a nutrition system, it is important to endeavour to reduce ingestion of refined carbohydrate, salt and fats.
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