Aduki And Squash Soup Recipe
Soup & Stew Recipes > Aduki And Squash SoupIngredients
- 1 Cup Dried aduki beans
- 1 Butternut squash
- 5.5 Cup ;water
- 1 Onions; chopped
- 1 Cup Carrots; sliced
- 1 Italian herbs
- 2 Pound Dried great northern; navy, or pea beans
- 0.3333 Tablespoon Dried savory
- 1 Sprig fresh rosemary OR
- 0.3333 Tablespoon Dried rosemary
- 2 Tablespoon Barley miso
How to make Aduki and Squash Soup
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.
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