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Ingredients Jump to Instructions ↓

  1. 1 cup Dried aduki beans

  2. medium Butternut squash

  3. 5 1/2 cup ;water

  4. 1 cup Onions; chopped

  5. 1 cup Carrots; sliced

  6. 2 tablespoons Balsamic vinegar

  7. 2 Bay leaves

  8. 1 teaspoon Dried savory

  9. 1 Sprig fresh rosemary OR 1 teaspoon Dried rosemary

  10. 2 tablespoons Barley miso

Instructions Jump to Ingredients ↑

  1. Prepre beans according to package directions.

  2. Remove seeds from squash, remove peel and cut flesh into 1" cubes.

  3. 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.

  4. In a small bowl, mix miso and ¼ cup broth until miso is dissolved.

  5. Stir miso mixture into soup. Do not boil soup after adding miso.

  6. Serve immediately.

  7. Per serving: 220 cal; 12 g prot; 331 mg sod; 43 g carb; 1 g fat; 0 mg chol; 43 mg calcium Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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