Ingredients Jump to Instructions ↓

  1. 2/3 cup 41g / 1.4oz Diced onion

  2. 1/2 cup 55g / 1.9oz Diced carrot

  3. 1/2 cup 55g / 1.9oz Diced celery

  4. 3 cups 711ml Water - divided

  5. 1 Butter beans - (15 oz) - drained, rinsed

  6. 1 1/2 cups 355ml Swiss chard or spinach - washed well, And roughly chopped

  7. 1/2 cup 31g / 1.1oz Cut corn - fresh or frozen

  8. 1/3 cup 78ml Orzo

  9. 1 Turmeric

  10. 1 tablespoon 15ml Nutritional yeast flakes

  11. 1 teaspoon 5ml Mellow miso Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium pot, combine the onion, carrot, celery, and saute the vegetables in 1 to 2 tablespoons water for 3 minutes to soften. Meanwhile, in a food processor or blender, place the butter beans and 1 cup of the remaining amount of water, and process until smooth and creamy. Add the pureed mixture, the remaining approximately 2 cups water, Swiss chard, corn, orzo, and turmeric. Stir well, bring the soup to a boil, reduce the heat to low, and simmer for 8 to 10 minutes or until the vegetables and orzo are tender. Add the nutritional yeast flakes and miso during the last two minutes of simmering time. Taste and season with salt and freshly ground pepper, as needed. This recipe yields 4 servings.


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