aduki & squash soup

Categories
Vegetarian
Soups
Yield
4 Servings
MeasureIngredient
1 cup Dried aduki beans
½ medium Butternut squash
5½ cup ;water
1 cup Onions; chopped
1 cup Carrots; sliced
2 tablespoons Balsamic vinegar
Bay leaves
1 teaspoon Dried savory
Sprig fresh rosemary OR
1 teaspoon Dried rosemary
2 tablespoons Barley miso

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 ¼ 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

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