Food & Cooking Recipes Breakfast & Brunch Recipes Breakfast Vegetable-Miso Soup with Chickpeas 5.0 (1) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Servings: 4 Yield: Makes 4 1/2 cups Soup for breakfast? This one is packed with nutrition for a warm, savory start to the day. Ingredients 2 tablespoon olive oil ½ yellow onion, chopped 2 garlic cloves, minced 2 celery stalks, diced 2 carrots, peeled and diced 1 cup chopped broccoli 1 cup cooked chickpeas 2 tablespoons white miso Coarse salt Directions Heat olive oil in a pot over medium heat. Cook onion, garlic, celery, and carrots until tender, 6 to 8 minutes. Stir in broccoli and chickpeas; cook about 2 minutes. Add 4 cups water. Bring to a boil; reduce heat and simmer until vegetables are tender, about 10 minutes. Remove from heat. Dissolve miso in 2 tablespoons cool water and stir into soup. Season with salt. Bryan Gardner Originally appeared: Whole Living, January/February 2012 Rate It PRINT