Aduki and Squash Soup
70
Aduki and Squash Soup recipe
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.
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?
