Serves: 5
Total Calories: 86
Yield: 16 cups

2 cups chopped onions
1 green pepper chopped
1 tablespoon olive oil
4 cups cubed rutabaga
4 cups brussels sprouts cut into halves
1 1/2 cups diced carrots
8 cups water
1 cup whole wheat couscous
1 cup chopped fresh parsley
2 (15 1/2-ounce) cans crowder peas, drained and rinsed
2 cups fresh or frozen corn
1/2 cup miso
1 cup warm water

In a large soup pot, sauté the onion and green pepper in the oil until browned.

Add the rutabagas, brussels sprouts, carrots, and water to the soup pot. Bring to a boil and simmer for 10 minutes.

Add the couscous, parsley, crowder peas, and corn. Return to a boil for 1 minute, then turn off the heat, and leave covered.

Dissolve the miso in the cup of warm water, and add to the soup. Stir well and leave covered until ready to serve. If you need to reheat this soup, remember not to boil it, or the enzymes in the miso will be destroyed.

Nutritional Facts:

Serves: 5
Total Calories: 86
Calories from Fat: 32

More Recipes from the Soup's On! Cookbook:
Black Eyed Peas and Greens Soup
Coconut-Lemon-Napa Soup
Crowder Pea/Couscous Stew with Brussels Sprouts
Curried Tofu and Vegetable Soup
Eggplant Basil Soup
Garlic Broccoli Ginger Soup
Garlic Pinto Soup
Herbed Parsnip-Quinoa Stew
Kasha Leek Soup
Lentil 'N Barley Soup with Greens
Seitan Pasta Delight