Adzuki and Squash Soup

Total Time
10hrs 15mins
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.

Ingredients Nutrition

Directions

  1. Prepare beans according to package directions.
  2. Remove seeds from squash, remove peel and cut flesh into 1" cubes.
  3. Place squash and remaining ingredients (except miso) in a large soup pot.
  4. Bring to a boil, reduce heat and simmer until vegetables are tender, about one hour.
  5. In a small bowl, mix miso and 1/4 cup broth until miso is dissolved.
  6. Stir miso mixture into soup.
  7. Do not boil soup after adding miso.
  8. Serve immediately.

Reviews

(3)
Most Helpful

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!

BelovedRooster February 20, 2008

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.

Sunday Cook November 12, 2006

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