Serves: 4
Total Calories: 40

4 cups water
1 cup dried adzuki beans soaked, rinsed, and drained
6 inch strip kombu rinsed
3 to 4 cups peeled winter squash cubes (butternut, Hubbard, and turban are good)
1 large onion chopped
1 teaspoon ground savory
1/2 teaspoon dried thyme
3 tablespoons barley or rice miso
2 tablespoons chopped fresh parsley

1. Bring the water, adzuki beans, and kombu to boil in a large pot over high heat. Reduce the heat to low and simmer covered for about an hour or until the beans are tender.
2. Add the squash, onion, savory, and thyme to the pot after the beans have been cooking about 30 to 40 minutes and are almost tender. Simmer another 20 minutes or until the squash is soft and the beans are tender. Remove the pot from the heat.
3. Mix the miso with a little liquid from the pot, then return it and mix well. Sprinkle with parsley and serve piping hot.

For a Change . . .
* To turn this stew into a delicious soup, just add enough water to yield the desired consistency.

Nutritional Facts:

Serves: 4
Total Calories: 40
Calories from Fat: 0

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Preparing Dried Legumes
Cooking Dried Beans
Creamy Corn Bake with Red Beans
Lentil Carrot Loaf
Simple Red Dal with Miso
Buckwheat with Tofu and Thyme
Tips for Bean Digestibility
Mung Dal
Pinto Beans A Ma Facon
When Cooking Beans
Black Bean Stuffed Peppers
Vegetable Chili
Crockpot Lima Beans and Wheat Berries
Lentil Sprout Saute
Lentil Pie
Bulgar with Lentil Sprouts
Adzuki Beans with Winter Squash
Hippie Burgers
A Word About Tofu
Tofu Crumbles
Gingered Tofu
Tofu Veggie Corn Cakes
Tofu Shepherd's Pie
Tofu "Fish" Sticks
Tofu Bourguignon
Tofu with Chard and Shiitake
Tofu and Greens with Onion Sauce
Pecan Stuffed Thanksgiving Loaf
Bay and Orange Infused Tofu
Cooking Ideas for Tempeh
Sweet and Sour Tempeh
Pan Seared Tempeh Marsala