---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Vegan, Soups
       Yield: 4 servings
       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
    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