Archive for the ‘Vegetables’ Category

12 cups of vegetable stock
4 cups of cooked black beans
2 cups of texturized vegetable protein (TVP)
2 cups of chopped green cabbage
1 ½ cups of diced carrots
1 ½ cups of chopped celery
1 large onion, chopped
2 large bay leaves
¼ cup of miso
¼ cup of chopped parsley
4 cloves of garlic, minced
½ teaspoon of ground cumin
2 tablespoons of arrowroot powder
¼ cup of cold water
¼ cup of liquid amino acid supplement
Sea salt and freshly ground black pepper

In a large pot, combine the stock, beans, TVP, cabbage, carrots, celery, onion and bay leaves. Bring to boil over medium-high heat, then lower the heat to a simmer and cook for 20 minutes. Meanwhile, dissolve the miso in about 1 cup of the vegetable stock (removed from the soup pot). Add the dissolved miso, parsley, garlic and cumin and continue to simmer for an additional 5 to 7 minutes, stirring occasionally; don’t allow the soup to boil, as this will destroy some of the nutrients in the miso. Dissolve the arrowroot in the cold water, then pour the mixture into the soup pot while stirring. Allow to simmer for 5 minutes before seasoning with the liquid aminos and salt and pepper to taste.