2 tbsp olive oil
1 small onion, chopped
2 carrots, diced or sliced
2 ribs celery, diced (leaves included)
8 cups water
1 teaspoon dried thyme leaves
1/8 teaspoon rubbed sage
2 bay leaves
1/2 teaspoon poultry seasoning
2 cloves garlic, minced or pressed
1/4 head cabbage, thinly sliced
1 can (15 oz) chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
generous grating of black pepper
3 tablespoons nutritional yeast
1/4 cup parsley, chopped
2 teaspoons mellow white miso
salt to taste
- Preheat a large, non-stick pot. Add the olive oil, onions, carrots, and celery and cook until onions soften. Add the water and all remaining ingredients except nutritional yeast, parsley, and miso. Reduce heat to medium-low, cover, and cook until vegetables are tender and broth is flavorful (at least 30 minutes).
- Stir in the nutritional yeast and parsley. Place the miso in a small bowl and add some of the hot broth a little at a time, stirring, until the miso is dissolved in the broth. Add the miso broth back to the pot. Add salt to taste and serve. Number of servings (yield): 6
From Fat Free Vegan Blog