Aduki and Squash Soup

Ingredients

Amount		Ingredient	Preparation
1	cup	adzuki beans	dried
1/2	medium	butternut squash
5 1/2	cups	water
1	cup	onions	chopped
1	cup	carrots	sliced
2	tablespoons	balsamic vinegar
2	each	bay leaves
1	teaspoon	savory	dried
1	teaspoon	rosemary leaves	fresh, or 1 ts dried rosemary
2	tablespoons	barley miso

Directions

Prepre beans according to package directions.

Remove seeds from squash, remove peel and cut flesh into
1inch 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.