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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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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. Ingredients:
1 (15 ounce) can adzuki beans, do not drain |
1 cup water |
1/2 cup butternut squash or 1/2 cup buttercup squash, seeds removed and cubed |
1/2 cup onion, diced |
1/4 cup celery, diced |
1/4 cup corn, fresh or frozen |
1/4 teaspoon salt |
1/4 teaspoon soy sauce |
2 tablespoons scallions, finely chopped |
Directions:
1. Place all ingredients, except the soy sauce and scallions, in a soup pot; cover and bring to a boil.
2. Reduce heat to medium-low, and simmer for 15 to 20 minutes.
3. Reduce heat to low, and add the soy sauce.
4. Simmer 5 more minutes.
5. Garnish with scallions and serve.
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