Aduki & squash soup
4 Servings
Ingredients
| Quantity | 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 | Bay leaves | |
| 1 | teaspoon | Dried savory |
| 1 | Sprig fresh rosemary OR | |
| 1 | teaspoon | Dried rosemary |
| 2 | tablespoons | 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 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