Aduki And Squash Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Soups, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | c | Dried aduki beans |
| 1/2 | Butternut squash | |
| 5 1/2 | c | water |
| 1 | c | Onions, chopped |
| 1 | c | Carrots, sliced |
| 2 | T | Balsamic vinegar |
| 2 | Bay leaves | |
| 1 | t | Dried savory |
| 1 | Sprig fresh rosemary OR | |
| 1 | t | Dried rosemary |
| 2 | T | Barley miso |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Don’t miss life’s best. Find God.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 38
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 32.8mg
Potassium: 175.2mg
Carbohydrates: 8.4g
Fiber: 1.9g
Sugar: 4.2g
Protein: <1g