Sunday Soup Day

I heard someone say that we may be "turning a corner" weather-wise, with the gradual warm-up beginning soon. First - hooray to be almost out of the subzero weather! Second, before that happens, I want to share a new favorite soup recipe with you. Roll over Chicken Noodle, because a new get-well soup is in town.

Chunky Miso Vegetable Soup

1 Tb olive oil

1 large yellow onion, diced

pinch of salt

2 cloves garlic, minced

1 c peeled carrots in 1/4" slices

2 ribs celery, cut into 1/4" slices

4 c cauliflower florets

1 c green beans trimmed and cut into 1" pieces

6 c vegetable broth

several pinches ground black pepper

15 oz kidney beans, rinsed and drained

1/2 c mellow white miso

1 c thinly sliced scallions

Preheat 4-quart pot over medium-high heat and add oil. Saute the onion in the oil with a pinch of salt until softened. Add garlic and saute for 30 seconds, until fragrant. Add carrots and celery and saute 3 minutes or so. Add cauliflower and green beans, along with broth and pepper. Cover the pot and bring to a boil. Once boiling, reduce the heat to a simmer and cook with lid slightly ajar so steam can escape - 10 minutes or until cauliflower is tender. Add kidney beans and miso and stir to dissolve the miso. Once dissolved, taste for seasoning. Add scallions and serve.