4 cups cooked black beans
2 cups TVP (Texturized Soy Vegetable Protein)
12 cups vegetable stock
2 cups chopped green cabbage
1-1/2 cups diced carrots
1-1/2 cups chopped celery
1 large onion, chopped
1/4 cup Bragg's Liquid Aminos
4 tbsp miso paste
2 bay leaves (large)
1/2 tsp cumin powder
4 tbsp chopped parsley
2 tbsp arrowroot powder and 1/4 cup cold water
Sea salt and black pepper to taste
4 cloves garlic, minced
In a large soup pot, combine stock, beans, TVP, all vegetables and bay leaves. Bring to boil at medium high heat; reduce heat to a simmer and cook for 20 minutes. Meanwhile, slurry miso in about one cup of the vegetable stock (removed from soup pot). Next, add miso solution, parsley, cumin powder and garlic. Continue cooking for an additional 5-7 minutes, stirring occasionally. Dissolve arrowroot powder in water, then pour the mixture into soup pot while mixing. Allow to simmer for five minutes before seasoning with Bragg's and salt.
