Serves 4 / Rich, earthy flavors make this quick-cooking soup a welcome treat after a day outdoors. Prep tip: Make ahead and reheat, or prepare ingredients the night before and toss in a pot at the end of the day for a satisfying soup in 15 minutes. Serving tip: Serve with whole-grain cornbread and hot green tea.
- 4 cups low-sodium mushroom or vegetable stock or broth
- 1 4- to 6-inch piece kombu (a dried sea vegetable)
- 1 tablespoon minced fresh ginger
- 1 tablespoon miso
- 1 tablespoon low-sodium soy sauce
- 3 cups sliced fresh or rehydrated shiitake mushrooms (about 8 ounces), stems removed
- 4 green onions, sliced
- ¾ cup sliced celery
- 1 4- to 5-ounce package baby spinach leaves
- 1 15-ounce can black beans, drained and rinsed
1. Combine stock or broth, kombu, ginger, miso, and soy sauce in a Dutch oven or large pot. Bring to a boil, reduce heat, and simmer, covered, for 10 minutes.
2. Add mushrooms, onions, celery, and spinach. Cover and simmer for about 3 minutes. Meanwhile, mash black beans with a fork or potato masher. Add to pot and simmer for 2 minutes more or until heated through. Remove kombu before serving.
PER SERVING: 203 cal, 3% fat cal, 1g fat, 0g sat fat, 0mg chol, 9g protein, 35g carb, 9g fiber, 794mg sodium