Served as main course. Vegetarian dish.

1 cup dried Adzuki Beans

1/2 Butternut Squash

5 1/2 cups Water

1 cup Onions, chopped

1 cup Carrots, 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

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

Preparation time: 1/2 Day

Cooking time: 1/2 Day

Serves: 4

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