Adzuki And Squash Soup - cooking recipe

Ingredients

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

Preparation

Prepare 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 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.