Served as starter. Vegetarian dish.

1 cup Dried Aduki Beans

1/2 Butternut Squash

5 1/2 cup Water

1 cup Onions, chopped

1 cup Carrots, sliced

2 Tablespoon Balsamic Vinegar

2 Bay Leaves

1 teaspoon Dried Savory

1 Sprig fresh Rosemary Or

1 teaspoon Dried Rosemary

2 Tablespoon Barley Miso

Prepare beans according to package directions. Remove seeds from squash, remove peel and cut flesh into 1 inch cubes. Place squash and remaining ingredients (except miso) in a large soup kettle. Bring to a boil, reduce heat 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.

Serves: 4

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