Serves: 5
Total Calories: 139
Yield: 11 cups

1 cup chopped green onion
1 teaspoon olive oil
4 cups water
3 to 4 cups chopped zucchini
1 1/2 cups chopped carrots
2 cups cooked navy beans
1 1/2 cups sauerkraut
1 teaspoon thyme
2 teaspoons paprika
2 1/2 tablespoons light miso

In a large soup pot, sauté the green onions in the oil until soft.

Add the water, zucchini, and carrots. Bring to a boil, reduce the heat, and simmer for 15 minutes.

Add the beans, sauerkraut, thyme, and paprika to the soup. Return to a boil for several minutes while you stir it well. Turn off the heat.

Add the miso and mix it well with the soup broth.

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: 139
Calories from Fat: 8

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