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Miso-Spiked Vegetable Soup With Barley

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Related tags
soups low fat nut free vegetarian lunch asian japanese
Nutrition per serving    (USDA % daily values)
CAL
215
FAT
13%
CHOL
0%
SOD
37%

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Ingredients for 6 servings

Freshly grated Parmesan cheese (optional)

4 stalks celery , diced

7 cups (1.75L ) vegetable or chicken stock (store-bought or see recipes)

½ tsp (2 ml) cracked black pepper corns

1 tsp (5 ml) dried thyme

¼ cup (50 ml) dark miso

2 onions , finely chopped

½ cup (125 ml) finely chopped fresh parsley

4 carrots , peeled and diced

1 tbsp (15 ml) olive oil

1 cup (250 ml) barley (see tip), rinsed and drained

2 cups (500 ml) sliced green beans

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