A recipe for Aduki and Squash Soup. Follow the simple recipe instructions for Aduki and Squash Soup shared by other home cooking experts.
Ingredients
1 c. Dried aduki beans1/2 med. Butternut squash
5 1/2 c. water
1 c. Onions; chopped
1 c. Carrots; sliced
2 Tbs. Balsamic vinegar
2 Bay leaves
1 Tsp. Dried savory
1 Sprig fresh rosemary OR
1 Tsp. Dried rosemary
2 Tbs. Barley miso
Directions
Prepare 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 large soup kettle. Bring to a boil reduce heat 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
