Navy bean vegetable soup

Yield: 6 Servings

Ingredients:

2 c Water
1/2 c Onions minced
3 c Vegetable broth
15 oz Navy beans cooked
1 ea Potato diced
2 ea Carrots thinly sliced
2/3 c Quick cooking barley
1 c Red chard shredded
2 tb Mellow white miso
2 tb Water

Instructions:

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