Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Dried aduki beans |
½ medium | Butternut squash |
5½ cup | ;water |
1 cup | Onions; chopped |
1 cup | Carrots; sliced |
2 tablespoons | Balsamic vinegar |
2 \N | Bay leaves |
1 teaspoon | Dried savory |
1 \N | 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