Prep 9 hrs
Cook 1 hr 15 mins
Aduki beans are wonderful, meaty tasting little Japanese red beans... this recipe is suitable for a vegan meal and is posted by a request. Canned beans can be used in place of the dried to save time. Prep time includes soaking beans overnight, but cook time does not reflect cooking the beans before adding to soup.
- 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
- 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.
This was my first time owrking with Adzuki beans. The recipe was quite nice! I used chickpea miso since I am intolerant to soy; I plan on using this as a winter cleansing recipe and passing it along to clients. Thanks!
This is a great soup. It is easy to put together (except for getting the miso which required a special trip to the fancy foodie store, totally worth it) and tastes really good. I couldn't find barley miso and used brown rice miso instead.