Step 1

Prepare vegetables: Dice onion, potato, carrot, zucchini and tomato. Trim and cut green beans into about 1-inch pieces. Carefully cut kernels off corn. Mince garlic.

Step 2

In a large stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)

Step 3

When onion is translucent, add minced garlic and potato. Stir and sauté 1 minute.

Step 4

Add broth, carrot, zucchini, tomato, green beans, and corn. Increase heat and bring to a light boil.

Step 5

Cover and reduce heat to a simmer. Simmer for about 15-20 minutes (or until potato is tender.)

Step 6

Meanwhile, roughly chop fresh herbs. Stir in herbs during the last couple minutes of cooking.

Step 7

Recommended miso addition: On a small bowl, whisk together miso and 1/4 cup warm water to thin and remove clumps. Add to pot right before serving and stir to combine. (If not using miso, simply salt/pepper to taste as desired.)