Aduki & Squash Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
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
Source from luhu.jp
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
Source from luhu.jp