Aduki and Squash Soup Recipe

1 c Dried aduki beans

1/2 md Butternut squash

5 1/2 c ;water

1 c Onions; chopped

1 c Carrots; sliced

2 tb Balsamic vinegar

2 Bay leaves

1 ts Dried savory

1 Sprig fresh rosemary OR

1 ts Dried rosemary

2 tb Barley miso

Prepre 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 largesoup kettle. Bring to a boil, reduceheat and simmer until vegetables are tender, about on 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. Per serving: 220 cal; 12 g prot; 331 mg sod; 43 g carb; 1 g fat; 0 mg chol; 43 mg calcium Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE -----