Aduki And Squash Soup

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Title: ADUKI AND SQUASH SOUP
Categories: Vegetarian, Vegan, Soups
Yield: 4 servings

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

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