Aduki and Squash Soup

Ingredients for Aduki and Squash Soup

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

Cooking Instructions for Aduki and Squash Soup

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 -----