ADUKI & SQUASH SOUP

[Guest guest]

Recipe Name: ADUKI & SQUASH SOUP

Servings: 4

Comments:

 

1 Cup(s) Dried aduki beans

1/2 Medium Butternut squash

5 1/2 Cup(s) ;water

1 Cup(s) Onions; chopped

1 Cup(s) Carrots; sliced

2 Tablespoon(s) Balsamic vinegar

2 Bay leaves

1 Teaspoon(s) Dried savory

1 Sprig fresh rosemary OR

1 Teaspoon(s) Dried rosemary

2 Tablespoon(s) 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

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

_______________

MSN Photos is the easiest way to share and print your photos:

http://photos.msn.com/support/worldwide.aspx