Title: Aduki and Squash Soup
Categories: Vegetarian Vegan Soup
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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