Well, curing colds is the idea. If anything, this soup is hearty and flavorful. It’s also packed full of immune-boosting ingredients. The Husband was struck with a cold for two weeks, then after four days of wellness, got hit again. The Sixth Grader is now catching on to this cold business. I’m a firm believer that fresh fruits and vegetables are the best remedy for the cold. Unfortunately, the Husband didn’t load up on them when he was sick . . .hmmm. . . Twice, I did feel it coming on, and both times I ate a big bowl of steamed kale. Cold symptoms gone. I make the kale a regular thing for me now—at least three days a week and even for breakfast. So last night my sniffling, coughing guys were asking for me to make the colds go away, so to the kitchen I went and for a appetizer, I made them split an orange bell pepper, which is loaded with beta carotene, vitamin A and antioxidants.
INGREDIENTS:
4 C low-sodium vegetable broth
3 C water
2 C red potatoes, diced
1 large leek (loaded with Vitamin C, potassium, chromium and selenium)
2 tsp garlic, minced (also loaded with Vitamin C, potassium, chromium and selenium)
1 C carrots, sliced (get your beta carotene, Vitamin A and antioxidants)
2 C button or shiitake mushrooms, quartered (packed full of nutrients–long list–plus some fiber)
1 15oz can kidney beans, drained and rinsed (high in fiber and protein)
1/2 C yellow miso
Optional: 1 C kale or spinach
DIRECTIONS:
Heat the vegetable broth and water in a large soup pot. Bring to a simmer. Add the potatoes, carrots and leeks. Cook about 10 minutes and then add the garlic and beans. Simmer again for another 8-10 minutes, or until the potatoes and carrots are soft, but still with a bit of a crunch. Stir in miso and mushrooms and simmer 5 minutes. It’s that easy!! Serve with a little extra love and it’s sure to cure colds! Enjoy!
Soup does wonders for the sniffles. I think one of the reasons I tend to stay healthy during cold season is my massive consumption of soup! This is another great recipe (I don’t use miso near enough!) Thank you so much for sharing! Have a good Sunday afternoon.
Yes, I agree–just not the canned stuff. I love throwing things together in a crock pot on a cold day–smelling it all afternoon makes it taste even better! 🙂
Miso soup is wonderful! I also like it with some peas (snap, snow, or regular), and if I want a meal-in-a-bowl I add some udon noodles and a poached egg. It is positively healing!
Peas would be a great addition–or edamame. I don’t always think about adding them, but I will now. 🙂
This soup looks wonderful, April. I love homemade vegetable soups and usually throw in fresh spinach, shredded cabbage, and the other usual veggies, but adding leeks and miso could be interesting.
Thanks, Pat. I’ll remember cabbage for next time!