Aduki and squash soup

"Discover how to cook this vegetarian recipe. Vegetarian recipe for free. Delicious healthy recipe. Vegetarian recipe, cooking tips and food recipe. Easy and quick vegetarian recipe!"
Recipe by: kiabu

Rate this recipe (8 votes)

379 people have saved this recipe

click for zoom

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