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Aduki and Squash Soup

Ingredients: 1 Cup(s) Dried aduki beans 1/2 medium Butternut squash 5 1/2 Cup(s) Water 1 Cup(s) Onions, chopped 1 Cup(s) Carrots, sliced 2 Tablespoon(s) Balsamic vinegar 2 Bay leaves 1 Teaspoon(s) Dried savory 1 Sprig fresh rosemary 2 Tablespoon(s) Barley miso Directions: 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
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