Aduki and Squash Soup

Title:
Aduki and Squash Soup

Yield:
4 Servings

Categories:
Vegetarian,
Vegan,
Soups




Ingredients:





     1 c  Dried aduki beans


   1/2 md Butternut squash


 5 1/2 c  ;water


     1 c  Onions; chopped


     1 c  Carrots; sliced


     2 tb Balsamic vinegar


     2    Bay leaves


     1 ts Dried savory


     1    Sprig fresh rosemary OR


     1 ts Dried rosemary


     2 tb 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini