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- Makes: 100 servings
Equipment: 20-qt or 24-qt soup pot, large mixing bowl
Prep time: 40 minutes
Cooking time: 1 hour
1/4 cup oilOptional:
2 heads fresh garlic, diced
2 TBSP thyme
2 TBSP basil
4 to 5 gals water
2 lbs miso
1 tsp hot oil or cayenneHeat your favorite oil in the bottom of a soup pot. Saute diced garlic and spices for 30 seconds. Add water and any combination of optional ingredients. Bring to a boil. Remove from heat. Draw off 1 to 2 quarts of broth, and in a large mixing bowl, mix with miso paste. (Miso varies in strength, so use about 2 to 3 tubs or pounds.) When all the miso is smoothly mixed into the broth, return it to the vegetables, stir, and serve. (Note: Do not boil the miso; this kills the beneficial microorganisms.)
2 cups arame (sea vegetable)
1 head cabbage, shredded
5 lbs tofu, cubed
4 cups chopped scallions
- Makes: 100 servings
Equipment: 20 qt. soup pot
Prep time: 1 hour
Cooking time: 1 hour or more
1/2 cup safflower oilHeat oil in the bottom of a soup pot. Saute garlic for 30 seconds, then add onions and spices. Saute until onions start to brown on their edges. Add peas and stir until heated and coated with oil and spices; then add water, barley, salt, and pepper, and bring to a boil. Add chopped vegetables and bring to a second boil, then reduce heat to low and cover. Stir occasionally and simmer for 45 minutes or until peas are cooked to desired softness. Serve hot. (Note: This soup can simmer for as long as you like, if you continue adding additional water. It also can be made with any bean or combination substituted for the yellow peas. For the grain, barley works best, but rice, whole oats, wheat berries, or another whole grain will work just as well.)
12 cups yellow peas
2 heads garlic, diced
4 cups barley
5 onions, chopped
3 TBSP sea salt
2 tsp thyme
1 TBSP black pepper
2 tsp basil
10 potatoes, cubed
2 tsp oregano
2 lbs carrots, chopped
3 gals water
2 heads celery
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