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Title: Miso And Vegetable Soup
Categories: Soups
Yield: 4 Servings

2 sm Carrots
3 Spring cabbage leaves or
- other dark greens
1 Celery rib
6 c Water
1/2 ts Thyme
1 ts Oregano
3 tb Mugi miso
2 tb Tomato paste
Salt; to taste
Black pepper;
- freshly milled,
- to taste

Simple, quick, and very tasty. Good in a thermos flask for a hot
lunch on a cold day--can be made up in the morning.

Chop vegetables and cover with water in a saucepan. Add the thyme and
oregano. Bring to a boil and add the miso and tomato paste. Lower
heat, cover, and simmer for 10 to 15 minutes until vegetables are
tender. Season with salt and pepper.

Recipe by Vegetarian Food For All by Annabel Perkins

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