Adzuki and Squash Soup
- Ready In:
- 10hrs 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 cup dried adzuki beans
- 1⁄2 butternut squash
- 5 1⁄2 cups water
- 1 cup onion, chopped
- 1 cup carrot, 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
directions
- 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.
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RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois