Miso is the ticket to achieving pronounced depth in this vegetarian soup, while peanut butter helps build body. Find white miso in the refrigerated section near the produce.
1 tablespoon olive oil
1 cup chopped onion
2 tablespoons seeded and chopped poblano chile
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
2 tablespoons natural creamy peanut butter
1 1/2 tablespoons white miso paste
2 teaspoons cumin
2 teaspoons chili powder
1 (15-oz.) can unsalted Great Northern beans, rinsed and drained
1 (15-oz.) can unsalted chickpeas, rinsed and drained
1 (15-oz.) can unsalted kidney beans, rinsed and drained
4 cups unsalted vegetable stock
5 tablespoons plain 2% reduced-fat Greek yogurt
1 ripe avocado, sliced
Calcium 13% DV
Potassium 21% DV
Added sugars 0g
How to Make It
Heat oil in a Dutch oven over medium. Add onion, poblano chile, salt, and black pepper; cook, stirring often, until softened, about 5 minutes. Add garlic, peanut butter, miso, cumin, and chili powder; cook 1 minute, stirring constantly.
Add beans and vegetable stock; increase heat to high. Bring to a boil. Reduce heat to medium, and simmer, uncovered, until thickened, about 30 minutes. Ladle into 5 bowls; top evenly with yogurt and avocado slices.
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