Jeanette and I are on the same Helps team at church. One Sunday, she brought in jarred samples of her soup for the team. It hit the spot on a cool,Sunday afternoon.

Try this recipe or make it with your own twist. After you have sampled your version of the Ginger-Miso Veggie soup, share your thoughts. We would love to hear them. Enjoy your soup.

Ingredients

carrots, celery. onions, fresh garlic (get a nice sized bulb), extra virgin olive oil, green and yellow peppers, jalapeño pepper, potatoes, tomatoes, green beans, okra, a shallot, mushrooms

1 – Ginger-Miso broth, 1 can of tomato paste, 2 small cans of tomato sauce, ½ tsp. of sugar (only at the end of the cooking), a dash of cinnamon, seasonings

Jeanette’s Instructions:

-Chop vegetables to chosen size

-chop the garlic bulb in half

-Cut up potatoes and tomatoes 

•drizzle the potatoes and tomatoes with olive oil and season. Take one half of the garlic bulb, drizzle with olive oil. Then roast in oven at 400 degrees for an hour. 

•in a 5 quart pot drizzle the bottom with olive oil and sauté the mirepoix with the remaining garlic. Once the mirepoix has softened, add the jalapeño peppers, yellow and green peppers slightly season generously. 

-add the 1/2 the container of the broth & tomato sauces

-add chopped green beans and let simmer and soften

-once vegetables in oven are done roasting, add. (person preference take skin off tomatoes before adding- the skin will be easily peelable) 

-add the remaining broth and chopped okra

-add 2 tbspns of tomato paste

-let all simmer for about 30 mins

-lastly add the 1/2 tbspn of sugar and the dash of cinnamon. 

I wait until the 2nd day to serve. This allows the tomatoes and okra to really merge and is the foundation of the flavor profile