Aduki and Squash Soup

Ingredients

• 1 cup dried adzuki bean
• 1/2 butternut squash
• 5 1/2 cups water
• 1 cup onion, chopped
• 1 cup carrot, sliced
• 2 tablespoons balsamic vinegar
• 2 bay leaves
• 1 teaspoon dried savory
• 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary
• 2 tablespoons barley miso
• 1/4 cup vegetable broth

Directions

1. 1

   Prepare beans according to package directions.

2. 2

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

3. 3

   Place squash and remaining ingredients (except miso) in a large soup pot.

4. 4

   Bring to a boil, reduce heat and simmer until vegetables are tender, about one hour.

5. 5

   In a small bowl, mix miso and 1/4 cup broth until miso is dissolved.

6. 6

   Stir miso mixture into soup.

7. 7

   Do not boil soup after adding miso.

8. 8

   Serve immediately.