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  Recipe Home » Vegetarian » Aduki & Squash Soup
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  Aduki & Squash Soup
  Category: Vegetarian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 538
Ingredients:
1 cup Dried aduki beans
1/2 medium Butternut squash
5 1/2 cup ;water
1 cup Onions, chopped
1 cup Carrots, sliced
2 tbsp Balsamic vinegar
2 Bay leaves
1 tsp Dried savory
1 Sprig fresh rosemary OR
1 tsp Dried rosemary
2 tbsp 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
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