Adzuki Beans With Winter Squash Food
ADZUKI BEAN SOUP
This is a mild soup that is healthy, simple, and quick. I used more soy sauce and I replaced the cubed squash with some pureed that I had in the freezer. I also added cayenne and red pepper flakes. I am also thinking some broth might be good in place of the water, for added flavor. From Eden Organic Foods.
Provided by Vino Girl
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients, except the soy sauce and scallions, in a soup pot; cover and bring to a boil.
- Reduce heat to medium-low, and simmer for 15 to 20 minutes.
- Reduce heat to low, and add the soy sauce.
- Simmer 5 more minutes.
- Garnish with scallions and serve.
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
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