Ingredients
The following ingredients have 4 Servings
- 1 small onion (chopped)
- 2 carrots (diced or sliced)
- 2 ribs celery (leaves included, diced)
- 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 15-ounce can chickpeas (--or 1 1/2 cup cooked chickpeas, drained)
- generous grating of black pepper
- 3 tablespoons nutritional yeast
- 1/4 cup parsley (chopped)
- 2 teaspoons mellow white miso ((or 1 tsp. vegetable bouillon))
- salt to taste
Instruction
- Preheat a large, non-stick pot. Add the 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.
