Serves: 5
Total Calories: 366
Yield: 11 cups

1 large red bell pepper (or any color) chopped
1 large onion chopped
2 cups diced carrots
2 small jalapeño peppers minced (optional)
1 tablespoon olive oil
4 cups tomatoes
1 cup fresh herbs (basil, parsley, chives, marjoram, oregano, etc)
2 cups cooked rice
2 cups cooked corn
4 tablespoons dark miso
1 cup warm water

Sauté the vegetables for 10 minutes in the olive oil, stirring several times.

Chop the tomatoes and herbs in a food processor. Add to the soup pot, and cook for 15 more minutes.

Add the cooked rice and corn, bring to a boil, and turn off the heat.

Dissolve the miso in the warm water, and stir into the soup after the heat has been turned off. Cover the soup if not serving immediately.

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: 366
Calories from Fat: 38

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