Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Miso paste enriches this soup with a deep, savory flavor and enhances the creamy texture of the peas. We think it's a must, but you can use an extra 1/2 teaspoon of kosher salt instead.

This Story Originally Appeared On cookinglight.com

Gallery

Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Recipe Summary test

active:
20 mins
total:
1 hr 20 mins
Yield:
Serves 6 (serving size: about 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a Dutch oven over medium-high heat; cook 5 minutes or until crisp. Remove bacon with a slotted spoon; crumble.

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  • Add onion, celery, carrot, and garlic to drippings in pan; sauté 5 minutes or until slightly tender. Add miso, salt, pepper, and peas to pan; sauté 2 minutes, stirring constantly. Add stock and bay leaf; bring to a boil over medium-high. Partially cover, reduce heat to medium-low, and simmer 1 hour or until peas are tender. Discard bay leaf. Stir in bacon.

Nutrition Facts

348 calories; fat 2.7g; saturated fat 1g; mono fat 0.2g; poly fat 0.4g; protein 26g; carbohydrates 57g; fiber 21g; cholesterol 6mg; iron 5mg; sodium 624mg; calcium 73mg; sugars 9g.
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