Aduki and squash soup

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Recipe by: kiabu

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Dried aduki beans 2 Bay leaves
1/2 md Butternut squash 1 ts Dried savory
5 1/2 c ;water 1 Sprig fresh rosemary OR
1 c Onions; chopped 1 ts Dried rosemary
1 c Carrots; sliced 2 tb Barley miso
2 tb Balsamic vinegar

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