Recipe - Aduki And Squash Soup

1 cup Dried aduki beans
One half md Butternut squash
5 One half cup ;water
1 cup Onions; chopped
1 cup Carrots; cut or sliced up
2 tablespoon Balsamic vinegar
2 Bay leaves
1 teaspoon Dried savory
1 Sprig fresh rosemary OR
1 teaspoon Dried rosemary
2 tablespoon 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 One fourth 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini