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Aduki and Squash Soup

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Soups/stews Vegetarian


  • 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