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Aduki & Squash Soupvegetarian, soups/stews 1 cup dried aduki beans 1/2 medium butternut squash 5 1/2 cup ; water 1 cup onions; chopped 1 cup carrots; sliced 2 tablespoon balsamic vinegar 2 bay leaves 1 teaspoon dried savory 1 sprig fresh rosemary or 1 teaspoon dried rosemary 2 tablespoon barley miso Prepre beans according to package directions. Remove seeds from squash, remove peel and cut flesh into 1" 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 1/4 cup broth until miso is dissolved. Stir miso mixture into soup. Do not boil soup after adding miso. Serve immediately. 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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