Serves: 4
Total Calories: 126

4 cups chopped turnip, collard, or mustard greens
2 cups diced potatoes
1 1/2 cups sliced potatoes
1 1/2 cups green beans (1 inch pieces)
1 cup diced turnips
2 cups water or unsalted vegetable stock
6 bay leaves
3 ripe beefsteak tomatoes or 3 cups tomato puree
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1/2 teaspoon white pepper

1. Place the turnip greens, potatoes, carrots, beans, turnips, water, and bay leaves in a large heavy kettle over high heat. Cover and bring to a boil. Reduce the heat to low, cover, and simmer 15 to 20 minutes or until the vegetables are tender.
2. Cut the tomatoes into chunks, place in a blender, and purée. Add the miso and blend again.
3. Add the tomato-miso mixture to the cooked soup along with the basil, vinegar, and pepper. Stir well and serve immediately.

For a Change . . .
* For added flavor and freshness, toss some raw corn kernels into the soup in Step 3.

Nutritional Facts:

Serves: 4
Total Calories: 126
Calories from Fat: 0

More Recipes from the Vicki's Vegan Kitchen Cookbook:
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Lentil Soup
Baby Lima Bean Soup
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Great Garnishes
Masoor Kidal
Tuscan White Bean Soup
New Brunswick Chowder
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Potato Kale Soup
Potage Of Cauliflower and Leek
Cream of Three Mushroom Soup
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Grandma's Potato Soup
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Chestnut Porcini Bisque
Simple Ideas for Filling Your Lunchbox
Soupe Provencal (Garlic Soup)
Earsly Spring Miso Soup
Emerald Miso Soup
Southwestern Tomato Squash Soup
Greens and Rice Soup
Ruby Red Borscht
My Best Summer Vegetable Soup
Tofu Dumplings
Creamy Pine Nut Gazpacho
Avocado Vichyssoise
Gazpacho Supreme
Don't Get Stick in a Sliced Bread Rut
Sandwiches
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Seitan Subterfuge
Veggie Delights
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There's Is No Fu Like a Tofu
Beans to the Rescue
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