Aduki & Squash Soup
Aduki and Squash Soup recipe
Yield
12 servingsPrep
20 minCook
20 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
adzuki beans
dried |
*
|
| ½ | medium |
butternut squash
|
*
|
| 5 ½ | cups |
water
|
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
carrots
sliced |
|
| 2 | tablespoons |
balsamic vinegar
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | teaspoon |
savory
dried |
|
| 1 | teaspoon |
rosemary leaves
fresh, or 1 ts dried rosemary |
|
| 2 | tablespoons |
barley miso
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
adzuki beans
dried |
*
|
| 0.5 | medium |
butternut squash
|
*
|
| 1.3 | l |
water
|
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
carrots
sliced |
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 2 | each |
bay leaves
|
*
|
| 5 | ml |
savory
dried |
|
| 5 | ml |
rosemary leaves
fresh, or 1 ts dried rosemary |
|
| 3E+1 | ml |
barley miso
|
* |
Directions
Prepre beans according to package directions.
Remove seeds from squash, remove peel and cut flesh into 1inch 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 ¼ cup broth until miso is dissolved.
Stir miso mixture into soup. Do not boil soup after adding miso.
Serve immediately.
