Aduki & Squash Soup Recipe

Ingredients

1 cup dried aduki beans
1/2 medium butternut squash
5 1/2 cup ; water
1 cup onions, chopped
1 cup carrots, sliced
2 tbsp balsamic vinegar
2 bay leaves
1 tsp dried savory
1 sprig fresh rosemary or
1 tsp dried rosemary
2 tbsp barley miso


Directions

Prepre beans according to package directions.
Remove seeds from squash, remove peel and cut flesh into 1" cubes.

Place squash and remaining ingredients (except miso) in a largesoup
kettle. Bring to a boil, reduceheat and simmer until vegetables are
tender, about on hour.

In a small bowl, mix miso and 1/4 cup broth until miso is dissolved.
Stir miso mixture into soup. Do not boil soup after adding miso.

Serve immediately.

Per serving: 220 cal; 12 g prot; 331 mg sod; 43 g carb; 1 g fat; 0 mg
chol; 43 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE


Servings: 4 servings

 

 

Aduki & Squash Soup Recipe brought to you by Recipe Ideas


Categories: Soup; Squash; Vegetable


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We hope you enjoy this Aduki & Squash Soup recipe.

 


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