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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 4 |
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Directions: 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
| Ingredients:
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
2 Tablespoon(s) Barley miso |
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