Aduki & Squash Soup
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Aduki & Squash Soup
  Squash    Vegetarian    Soups  
Last updated 6/12/2012 12:41:51 AM. Recipe ID 713. Report a problem with this recipe.
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      Title: Aduki & squash soup
 Categories: Vegetarian, Soups
      Yield: 4 Servings
      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

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Recipe ID 713 (Apr 03, 2005)

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