Total prep time: 5 minutes

Total cook time: 10 minutes

Serves 1

Ingredients:

• Your choice of chopped veggies (i.e., carrots, daikon radish, broccoli, spinach, swiss chard, kale)

• Go for a mix of root veggies and dark, leafy greens

• 2 tbsp miso paste (I highly recommend chickpea miso if you can find it at your local health food store)

• 1 cup pre-cooked beans, such as pinto, black beans or kidney beans

• 2 cups of water

Directions:

1. Chop all veggies into bite-size pieces.

2. Boil water in a small pot under medium heat.

3. Once water boils, add root veggies.  Cook for about 3-4 minutes.

4. Add pre-cooked beans and dark, leafy greens and cook for another 3-4 minutes.

5. Turn off heat.*

6. Scoop out approximately 2 tbsp miso paste into small bowl.  Add a little bit of the broth with the veggies and mix with miso paste.  Add this mixture to pot and stir to combine.

Voila!  That’s it.  Serve and enjoy!

*Make sure water has cooled down a little and is not boiling hot before adding miso paste.  This helps to ensure that the enzymes and other nutrients found in the miso are not destroyed.