Aduki and Squash Soup

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Time to Prepare this Recipe 45 minutes Prep: 20 minutes Cook: 20 minutes
Calories Per Serving and Nutrition Information 47 calories per serving view nutrition facts
# of servings this recipe makes 4-6 servings suggest servings
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Ingredients

1 cup adzuki beans dried
1/2 medium butternut squash
5 1/2 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

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 1/4 cup broth until miso is dissolved.

Stir miso mixture into soup. Do not boil soup after adding miso.

Serve immediately.

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Nutrition Facts

Serving Size 405g
Amount per Serving
Calories 47 4% of calories from fat
% Daily Value*
Total Fat 0.0g0%
 Saturated Fat 0.0g0%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 39mg2%
Total Carbohydrate 11.0g4%
 Dietary Fiber 2.0g7%
 Sugars 5.0g
Protein 1.0g2%
Vitamin A 160%  Vitamin C 15%
Calcium 5%  Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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