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Aduki And Squash Soup Recipe
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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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