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Aduki & squash soup

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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

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