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| Home -> [Asian, Japanese, Soups & Stews, Squash, Vegetables, Vegetarian] -> [Aduki & squash soup Recipe] |
Aduki & squash soup
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Japanese, Soups & Stews, Squash, Vegetables, Vegetarian |
Rating: |
0 |
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Ingredients:
| 1
| cup | Dried aduki beans | | 1/2
| med | 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 |
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Procedures:
| 1 | Prepre beans according to package directions. | | 2 | Remove seeds from squash, remove peel and cut flesh into 1" cubes. | | 3 | Place squash and remaining ingredients (except miso) in a largesoup kettle. | | 4 | Bring to a boil, reduceheat and simmer until vegetables are tender, about on hour. | | 5 | In a small bowl, mix miso and ?cup broth until miso is dissolved. | | 6 | Stir miso mixture into soup. | | 7 | Do not boil soup after adding miso. | | 8 | Serve immediately. | | 9 | Per serving: 220 cal; 12 g prot; 331 mg sod; 43 g carb; 1 g fat; 0 mg chol; 43 mg calcium |
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