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Features for "Aduki and Squash Soup"
Served as main course. Vegetarian dish.
Ingredients for "Aduki and Squash Soup" (Click here for measurement conversion) 1 cup dried Adzuki Beans
1/2 Butternut Squash
5 1/2 cups Water
1 cup Onions, chopped
1 cup Carrots, sliced
2 Tablespoons Balsamic Vinegar
2 Bay Leaves
1 teaspoon dried Savory
1 teaspoon dried Rosemary or 2 teaspoons fresh Rosemary
2 Tablespoons Barley Miso
1/4 cup Vegetable Broth
Method for "Aduki and Squash Soup"
Prepare beans according to package directions. Remove seeds from squash, remove peel and cut flesh into 1 inch. cubes. Place squash and remaining ingredients (except miso) in a large soup pot. Bring to a boil, reduce heat and simmer until vegetables are tender, about one 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.
Comments
Preparation time: 1/2 Day
Cooking time: 1/2 Day
Serves: 4
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