| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Vegan, Soups | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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