Miso Vegetable Soup

Name: Miso Vegetable Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 397 grams kidney beans, drained and rinsed; 1 carrot, peeled and chopped; 1 celery stalk, peeled and chopped; 2 Tbsps extra virgin olive oil; 1 garlic clove, peeled and chopped; 237 milliliters frozen lima beans; 2 Tbsps miso paste; 1 onion, peeled and chopped; 4 servings salt and freshly ground pepper; 946 milliliters low sodium vegetable stock; 1 medium yam, peeled and chopped; 6 smalls Yukon gold potatoes, chopped; 1 zucchini, chopped

You can never have too many main course recipes, so give Miso Vegetable Soup a try. One portion of this dish contains around 19g of protein, 9g of fat, and a total of 525 calories. This gluten free and vegan recipe serves 4. Head to the store and pick up kidney beans, zucchini, celery stalk, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. It will be a hit at your Autumn event.