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 —–