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Aduki & Squash Soup

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Aduki and Squash Soup

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

Amount Measure Ingredient Features
1 cup adzuki beans
dried
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½ medium butternut squash
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5 ½ cups water
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1 cup onions
chopped
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1 cup carrots
sliced
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2 tablespoons balsamic vinegar
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2 each bay leaves
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1 teaspoon savory
dried
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1 teaspoon rosemary leaves
fresh, or 1 ts dried rosemary
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2 tablespoons barley miso
*

Ingredients

Amount Measure Ingredient Features
237 ml adzuki beans
dried
* Camera
0.5 medium butternut squash
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1.3 l water
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237 ml onions
chopped
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237 ml carrots
sliced
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3E+1 ml balsamic vinegar
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2 each bay leaves
* Camera
5 ml savory
dried
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5 ml rosemary leaves
fresh, or 1 ts dried rosemary
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3E+1 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 474% 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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