NAVY BEAN VEGETABLE SOUP

Yield: 6 servings

2 cup Water
1/2 cup Onions, minced
3 cup Vegetable broth
15 oz Navy beans, cooked
1 ea Potato, diced
2 ea 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.