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
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.
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
Get more soup and stew recipes
What do you think of this recipe? Love it? Could be better? Share your experience, ask questions, or post comments and helpful cooking hints on our DL Recipe Feedback forum, hosted by senior food editor Elisa Bosley