Serves: 5
Total Calories: 103
Yield: 12 cups

1 1/2 cups chopped red bell peppers (or any color)
2 cups chopped onions
2 cups chopped mushrooms
2 teaspoons olive oil
8 cups water
4 cups sliced carrots
1/2 cup millet
1 cup fresh parsley
1/2 cup fresh basil
2 cups whole cherry tomatoes
1 teaspoon garlic powder
1/4 cup soy sauce
2 tablespoons miso

In a soup pot, sauté the peppers, onion, and mushrooms in the oil until soft.

Add the water, carrots, and millet to the pot, bring to a boil, and cook for 10 minutes.

Finely chop the fresh herbs, and add to soup.

Add the cherry tomatoes, garlic powder, and soy sauce. Bring to a boil, then turn off the heat.

Dissolve the miso in ¹?? cup of liquid from the soup pot. Add the miso to the soup pot after the heat has been turned off. Cover until you’re 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: 103
Calories from Fat: 16

More Recipes from the Soup's On! Cookbook:
End-of-the-Season Garden Soup
Garden Soup
Kraut Soup
Miso Escarole Soup
Mushroom Vegetable Barley Soup
Napa Cabbage Miso Soup
Red Pepper Soup
Rutabaga and Mushroom Soup
Wonton Soup
Zucchini Soup