Category
Soups and Stews
Servings
About 8
Prep Time
20 minutes
Cook Time
1 hour 30 minutes
A very filling, nutritious, and easy to prepare meal...goes great with crusty bread!
Author:Kara Ibarguen
Ingredients
4 Cups Water
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2, 2" wide strips Alaria Leaf
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1 1/2 tsp Alaria Powder
1 Vegetarian Bouillon cube
1 oz Dried Porcini Mushrooms
2 T EVO Oil
2 Large Onions, diced
2 Large garlic Cloves, crushed
1 T Fresh Ginger, grated
2 tsp Turmeric
2 tsp Hungarian Paprika
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1 1/2 tsp Kelp with Cayenne Sea Seasoning
Winter Squash of choice (Butternut etc, about 2 #), diced small
2, 15 oz cans Adzuki Beans, drained
Directions
In a sauce pan, bring 4 cups of water to a boil and add the Alaria Powder and Bouillon Cube
Snip the Mushrooms and Alaria into small pieces with scissors and add to the broth
Allow to simmer for 20 minutes
Meanwhile saute the Onions, Garlic, Ginger, and the spices in oil in a large soup pot until the onions are translucent
Add squash and the stock and cook until squash is tender
Add the beans and Salt and Pepper to taste
Recipe Note
In a sauce pan, bring 4 cups of water to a boil and add the next four ingredients, cutting the Seaweed and Mushrooms into small pieces with scissors. Allow to simmer for 20 minutes. Meanwhile saute the Onions, Garlic, Ginger, and the spices in oil in a large soup pot until the onions are translucent. Add squash and the stock and cook until squash is tender. Add the beans and Salt and Pepper to taste.