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Aduki and Squash Soup

Aduki & Squash Soup

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Aduki and Squash Soup recipe

YIELD

12 servings

PREP

20 min

COOK

20 min

READY

45 min

Ingredients

1 237
CUP ML ADZUKI BEANS
dried *
½ 0.5
MEDIUM MEDIUM BUTTERNUT SQUASH *
5 ½ 1.3
CUPS L WATER
1 237
CUP ML ONIONS
chopped
1 237
CUP ML CARROTS
sliced
2 3E+1
TABLESPOONS ML BALSAMIC VINEGAR
2 2
EACH EACH BAY LEAVES *
1 5
TEASPOON ML SAVORY
dried
1 5
TEASPOON ML ROSEMARY LEAVES
fresh, or 1 ts dried rosemary
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 47 4% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 39mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 160% Vitamin C 15%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 
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