Nutty Miso Soup with Black Beans (103/365)

One of my favourite soups has always been the Nutty Miso Soup. I recently decided to play with the recipe a bit and included an extra protein component by adding in some cooked black beans. It makes a nourishing and filling lunch, with some of my sourdough bread. 

Here is the recipe if you want to try it out:

Gary's Nutty Miso Soup with Black Beans


1 lb Onions, finely chopped
2 medium carrots grated
3 oz vegetable oil (I use coconut oil)
2 pints of water or vegetable stock
1 large tin tomatoes, I used crushed, organic if possible
1 large clove of garlic, crushed, more if you like
1 ½ stick of celery, chopped small
Sage, parsley, (about 1 tsp each, dried)
1 oz vegetable oil (Coconut)
1/4 pound finely chopped mushrooms
1 handful of nuts, finely chopped (1/2 almonds, 1/2 peanuts or cashews etc)
2 cups cooked black beans (rinsed and drained if using canned)
2 tblsp tomato paste/purée
2 tablespoons dissolved miso


Saute the finely chopped onions, garlic and grated carrots together in the first 3 oz oil until soft.
When the onions are soft, add tomatoes and herbs and simmer 5 minutes. 
Put into soup pan with hot water or stock.and keep warm
In a frying pan saute mushrooms in 1 oz veg oil and when done add the nuts, finely chopped (I accidentally added them all together one time and that worked too.)
Keep stirring even if it sticks a bit until the nuts have developed a nice flavour.
Add some of the soup mixture to this pan then put all this into the stock pan. Add the cooked, drained black beans.
Simmer all for 5 minutes.
Then add the tomato paste and when mixed, take the soup off the boil. 
Add the 2 tblsp dissolved miso. Never boil miso. It destroys the nutrients.

Bon Appetit!

In honour of +Meatless Monday  #recipeoftheday   #recipe   #cooking  

#365project +G+ 365 Project by +Simon Davis-Oakley +Patricia dos Santos Paton