Adzuki And Squash Soup

Total Time: 10 hrs 15 mins Preparation Time: 9 hrs Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 1 cup dried adzuki beans
• 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

Recipe

• 1 prepare beans according to package directions.
• 2 remove seeds from squash, remove peel and cut flesh into 1" cubes.
• 3 place squash and remaining ingredients (except miso) in a large soup pot.
• 4 bring to a boil, reduce heat and simmer until vegetables are tender, about one hour.
• 5 in a small bowl, mix miso and 1/4 cup broth until miso is dissolved.
• 6 stir miso mixture into soup.
• 7 do not boil soup after adding miso.
• 8 serve immediately.