Garden Vegetable Soup

Ingredients

• 1 yellow onion
• 3-4 cloves garlic
• 1 large gold potato (about 1 1/2 cups diced)
• 2 medium carrots
• 1 medium zucchini
• 3-4 tomatoes
• 5 oz. green beans (about 1 heaping cup cut)
• 2 ears sweet corn
• 6 cups vegetable broth
• 2/3 cup fresh herbs (I use basil + parsley)
• 1 Tbsp. white miso (to stir in at end)

Instructions

1. 1

   Prepare vegetables: Dice onion, potato, carrot, zucchini and tomato. Trim and cut green beans into about 1-inch pieces. Carefully cut kernels off corn. Mince garlic.

2. 2

   In a large stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)

3. 3

   When onion is translucent, add minced garlic and potato. Stir and sauté 1 minute.

4. 4

   Add broth, carrot, zucchini, tomato, green beans, and corn. Increase heat and bring to a light boil.

5. 5

   Cover and reduce heat to a simmer. Simmer for about 15-20 minutes (or until potato is tender.)

6. 6

   Meanwhile, roughly chop fresh herbs. Stir in herbs during the last couple minutes of cooking.

7. 7

   Recommended miso addition: On a small bowl, whisk together miso and 1/4 cup warm water to thin and remove clumps. Add to pot right before serving and stir to combine. (If not using miso, simply salt/pepper to taste as desired.)