Aduki and Squash Soup

45 minutes Prep: 20 minutes Cook: 20 minutes

47 calories per serving view nutrition facts

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 0.0g	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.

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