Fast Food That Isn’t Fast Food
Four Bean Vegetable Soup

With Autumn in the air, it is time to bring out the soup recipes again and warm our innards in the brisk days ahead!

This one is a favorite at our house – it is fast and easy to make, but healthy, tasty and filling! Eden offers a very wide variety of canned, organic beans and you can vary the recipe by using different combinations. This is one possibility.
Notes: Black beans are very high in protein. Collard greens, besides imparting hearty flavor, contain calcium and chlorophyll. Roll the leaves up, slice lengthwise three times and then turn and slice into small segments, crossways. Regarding Miso: It is a living food in its unpasteurized state and should usually not be boiled. However, on occasion, when you want it for flavor rather than its medicinal values, you can boil it.

Ingredients:
2-3 tablespoons of Eden Mugi Miso (soybean & barley). But you can use any flavor you like.)
5 green onions (scallions) whites and greens, sliced medium
2 single stalks of celery, finely diced
2 large carrots, diced
3-4 leaves, collard greens, finely chopped
½ teaspoon garlic chopped fine (that in a jar is good)
1 can Eden organic crushed tomatoes
1 can Eden organic kidney beans
1 can Eden organic adzuki beans
1 can Eden organic black beans
1 can Eden organic Navy beans
3-5 Tablespoons Eden Extra Virgin Olive Oil
3 Cups vegetable broth
2 Cups water

Method:
Dice all ingredients first.
Sauté scallions and celery in olive oil for 8 minutes. Add carrots and stir well, cooking for another 3-4 minutes.
Add canned beans and tomatoes, stirring well with each can.
Add 2 cups of vegetable broth, lower heat to medium
Add collard greens
In a separate bowl, dissolve miso into the 2 cups of water
Add miso-water to soup, along with remaining cup of vegetable broth
Lower heat to low and cover.
Simmer for 20 minutes and serve with dark bread or brown rice
Yield: 6 hearty servings

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