ADZUKI AND SQUASH SOUP
Aduki beans are wonderful, meaty tasting little Japanese red beans... this recipe is suitable for a vegan meal and is posted by a request. Canned beans can be used in place of the dried to save time. Prep time includes soaking beans overnight, but cook time does not reflect cooking the beans before adding to soup.
Provided by EdsGirlAngie
Categories Beans
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare 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 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.
Nutrition Facts : Calories 264, Fat 0.6, SaturatedFat 0.2, Sodium 43.7, Carbohydrate 56.2, Fiber 10.9, Sugar 7.5, Protein 12
ADZUKI BUTTERNUT SQUASH SOUP
Make and share this Adzuki Butternut Squash Soup recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot over medium heat. Add the cinnamon, coriander, chipotle and salt and saute for a minute or two - until aromatic.
- Add the onions and saute another 5 minutes or so, until they start to go translucent. Add the garlic and butternut squash, stir well, and then add 5 cups of water.
- Increase the heat to bring to a boil, and once boiling, reduce heat, cover, and simmer for afew minutes, until the squash begins to soften - 5 - 10 minutes.
- Once the squash has softened, use a potato masher and break up the squash pieces a bit.
- Add the tomatoes, and cook a couple more minutes before adding the beans.
Nutrition Facts : Calories 465.6, Fat 4.2, SaturatedFat 0.7, Sodium 601, Carbohydrate 88.2, Fiber 15.5, Sugar 3.3, Protein 23.4
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