Miso Carrot Bean Soup

Yields: 2 Bowls



  • 1 tablespoon cooking extra virgin olive oil
  • 1 small yellow onion, minced
  • 1/2 teaspoon kosher salt
  • 2 garlic cloves, minced
  • 3 medium carrots, thinly sliced (about 1 ½ cups)
  • 1 cup cooked Primary Mayocoba beans with their broth (see note)
  • 1 to 2 cups vegetable broth
  • 2 to 3 teaspoons light miso
  • Zest from ½ lemon


Toppings, to taste



Heat a medium pot over medium heat. Add the cooking extra virgin olive oil, followed by the minced onion. Add the salt and cook until the onions are translucent and softened, about 10 minutes. Add in the garlic and cook until fragrant. Stir in the carrots and continue to cook until the carrots start to soften, just a few minutes.

Stir in the white beans, their broth, and 1 cup of vegetable broth. Bring to a boil, reduce to a simmer, and cook until the carrots are just tender, about 5 minutes. In a small bowl, combine the miso with a splash of vegetable broth, stirring until combined and the miso has loosened. 

Towards the end of cooking the carrots, add more broth as needed to thin the soup to your liking. Once the soup is done, stir in the miso and lemon zest. Taste and add more salt if desired. 

While the soup is cooking, mince together the dill, parsley, and lemon zest until combined and minced well. When the soup is done, remove from the heat and top with a solid amount of dill, black pepper, and PRMRY Transform.


Need a primer on how to cook dried beans? Head to Primary Bean’s cooking guide. 


Recipe and photo by Erin Alderson