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Ingredientes
- 1 c. Dry aduki beans
- 1/2 med Butternut squash
- 51/2 c. ,water
- 1 c. Onions, minced
- 1 c. Carrots, sliced
- 2 Tbsp. Balsamic vinegar
- 2 x Bay leaves
- 1 tsp Dry savory
- 1 sprg fresh rosemary Or possibly
- 1 tsp Dry rosemary
- 2 Tbsp. Barley miso
Direcciones
- 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 till vegetables are tender, about on hour.
- In a small bowl, mix miso and 1/4 c. broth till miso is dissolved. Stir miso mix into soup. Don't boil soup after adding miso.
- Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 6339g | |
| Calories 151 | |
| Calories from Fat 10 | 7% |
| Total Fat 1.19g | 1% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 336mg | 14% |
| Potassium 668mg | 19% |
| Total Carbs 33.66g | 9% |
| Dietary Fiber 8.2g | 27% |
| Sugars 16.29g | 11% |
| Protein 3.11g | 5% |
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