Yield: 4 Servings
|1 cup||Dried aduki beans|
|½ medium||Butternut squash|
|1 cup||Onions; chopped|
|1 cup||Carrots; sliced|
|2 tablespoons||Balsamic vinegar|
|2 \N||Bay leaves|
|1 teaspoon||Dried savory|
|1 \N||Sprig fresh rosemary OR|
|1 teaspoon||Dried rosemary|
|2 tablespoons||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 ¼ cup broth until miso is dissolved.
Stir miso mixture into soup. Do not boil soup after adding miso.
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