Side Pannel
Aduki and Squash Soup
Aduki and Squash Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Vegetarian
Ingredients List
- 1 c Dried aduki beans
- 1/2 md Butternut squash
- 5 1/2 c ;water
- 1 c Onions; chopped
- 1 c Carrots; sliced
- 2 tb Balsamic vinegar
- 2 Bay leaves
- 1 ts Dried savory
- 1 Sprig fresh rosemary OR
- 1 ts Dried rosemary
- 2 tb 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
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
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