Serves: 5
Total Calories: 262
Yield: 10 cups

1 cup scallion
3 cups chopped red bell peppers
3 cloves garlic minced
1 cup textured vegetable protein flakes
2 teaspoons olive oil
7 1/2 cups stock or water
1 cup chopped parsley
2 tablespoons dried dill weed
2 cups cooked rice
6 tablespoons light barley miso
1/2 cup warm water

In a soup pot, sauté the scallions, red peppers, garlic, and textured vegetable protein in the oil until they have browned.

Add the stock, parsley, dill weed, and rice to the soup. Bring to a boil, reduce the heat, and simmer for 10 minutes.

Dissolve the miso in the warm water. Remove the soup from the heat, add the miso mixture, and stir.

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: 262
Calories from Fat: 22

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