VEGETABLE SOUP WITH ADZUKI BEANS AND MISO

This vegetable drawer soup uses any leftover vegetables you may have on hand. It's flavorful and packed with vegetables. You can use whatever vegetables you have and it will taste great!

          I love vegetables and tend to buy a lot when I go shopping so sometimes I end up with a drawer full of veggies that I need to use up before they go bad. Because of that, I created this easy vegetable drawer soup that can be made with any veggies you may have on hand.

INGREDIENTS

   1 orange carrot (sliced)
 1 white carrot (sliced)
 1 purple carrot (sliced)
 3 stalks celery (sliced)
 1 golden beet (diced)
 4 leaves collard greens (diced)
 1 cup adzuki beans (soaked, rinsed and drained)
 3.5 cups natural spring water
 1 tablespoon miso paste
 1 tablespoon coconut oil
 1 tablespoon olive oil
 1 tablespoon turmeric
 1/4 tablespoon cracked black pepper
 1/4 teaspoon cumin
 1/4 teaspoon sea salt
 1/2 teaspoon cayenne pepper

INSTRUCTIONS

STEP 1
Add coconut oil, carrots, celery, collard greens, beets, turmeric, black pepper, cayenne pepper, cumin, miso paste and olive oil with a few drops of water to pot and set to cook on medium for about 5-7 minutes (stirring regularly).
STEP 2
Add beans and remaining water to pot and keep on medium until water begins to boil after about 10-12 minutes (stirring regularly).Once once reaches a boil, close the lid down and set heat to low-simmer for at least 20 minutes (with lid closed)
STEP 3
After about 20 minutes, open lid, stir ingredients all around and test a bean or two for readiness (beans will become soft and a bit mushy to the bite once ready).
STEP 4
Once beans are ready, turn heat off and serve warm with your favorite grain of choice (like rice or quinoa) and a sprinkle of sea salt for taste.