Aduki and squash soup

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
 
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