Aduki and Squash Soup

45 minutes Prep: 20 minutes Cook: 20 minutes

47 calories per serving view nutrition facts

4-6 servings suggest servings

Be the first to add a photo of this recipe!

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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 405g

Amount per Serving

Calories 47 4% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 39mg	2%
Total Carbohydrate 11.0g	4%
Dietary Fiber 2.0g	7%
Sugars 5.0g
Protein 1.0g	2%

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.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Last Recipes Viewed

Recipe Bite

In the Nick of Thyme

by Mark R. Vogel

Last night I was sharing a bottle of Tuscan wine with my date as I pondered what to write for this week's edition of my column. I was only a few days away from my deadline and deep in the throes of writer's block. "Why not something on...