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Aduki and Squash Soup

 
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Aduki and Squash Soup recipe

Yield

12

servings

Prep

20

min

Cook

20

min

Ready

45

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

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
*

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

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Comments

Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 474% of calories 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?

 

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