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- Side One - Cut Out Below -
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Red Soup with Miso - Adapted from a similar recipe in Feeding the Whole Family by Cynthia Lair.
  • 3 - 4 medium carrots (chop the ends, scrub, no peeling, 1/2 " slices)
  • 2 medium size fresh beets (cut off tops, scrub, and peel only if skin is thick and tough, chop into pieces about the same size as the carrots)
  • 1 large fresh sweet red pepper (wash, remove stem and seeds, chop into pieces the same size as the other veggies)
  • 2 Tbsp. extra-virgin olive oil
  • 1 large sweet onion (peel and chop into small pieces)
  • 1- 3 cloves fresh garlic, minced or pressed
  • Rosemary (to taste - this is a strongly flavored herb) ~ 1 tsp.
  • Oregano - 1 teaspoon dried or 1 Tbsp. fresh

- Side Two- Cut Out Below -
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Red Soup Miso (cont.)
  • 2 Bay leaves
  • 1-1/2 cup red lentils (rinse and drain)
  • 7 - 8 cups water or veggie stock
  • 2 - 3 Tbsp. brown miso (I use Eden brand, which I purchase in my regular grocery store in the refrigerated section with the *health foods*)
  • 3/4 cup water
  • Garnish: grated Asiago cheese

Directions: Heat oil in large soup pan; add onion and garlic, sauteing until soft but not brown. Add other chopped veggies and sauté a few minutes. Chop fresh herbs until fine. Add water, herbs and bay leaves, and lentils to the soup pot.Bring to a boil, then lower heat and simmer for 40-60 minutes until beets and other veggies are tender enough to puree.Remove bay leaves, then carefully puree hot soup in small batches in blender. Lastly, add miso to the additional water before blending it into the soup. Stir carefully to mix thoroughly and reheat slowly soup. Add a small sprinkle of shredded cheese such as Asiago after ladling the soup into bowls.