Adzuki Bean Soup

FlemishMinx's Note:

I've just discovered adzuki beans, and if you've never tried them, I strongly recommend them ! They are highly nutritious, and contain 25% protein, one of the highest ratios among beans. This spicy soup is a lovely way in which to make their acquaintance. My personal preference for the fresh garden herb mixture is half rosemary/half oregano, but by all means use what you like best !

• Total Time: 2 hrs 25 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs 15 mins

Ingredients:

Servings: 4

• 8 ounces dry adzuki beans
• 6 cups water
• 1 large onion , finely chopped
• 4 stalks celery , thinly sliced
• 2 tablespoons fresh herbs , finely chopped (rosemary, oregano, parsley, chives, basil, or a combination of your choice)
• 1 bay leaf
• 1 clove garlic , finely minced
• 1 teaspoon ground allspice
• 3 cloves
• 2 teaspoons salt
• 3 teaspoons white pepper

Directions:

1. Wash the adzuki beans well in several changes of water, then drain.
2. In a large pot, bring the 6 cups water to a boil.
3. Add all ingredients and boil rapidly for 15 minutes.
4. Reduce heat and simmer, covered, for 2 hours.
5. You may puree fully or partially for a smoother soup, but I prefer it just as it is.
6. Serve with slices of GOOD bread!

Reviews

[kda949]

So glad I found a recipe for my Adzuki Red Beans that I bought at the Asian market- at least one other then a dessert recipe (I'll have to try those next).
This was good. Perfect for a rainy October day- the cloves and allspice really added a Halloween smell to the house! I boiled/let rest/soaked the beans for a few hours, drained them then followed the recipe. I added butternut squash and chopped carrots like someone suggested (I almost added diced up sweet potatoes too...next time). The only other difference I made was that I added salt and pepper to taste! Severed it with a salad, some bread and topped it with a little hot sauce. Hubbie added Parmesan Cheese and really like it- I passed.
I will make this one again with a few tweeks- I plan on trying the chicken or veggie broth, more garlic and adding sweet potatoes.

[VegJen]

Following the other comments, I added a couple of diced carrots, used dry herbs, and sauteed the veggies first. Like another commenter said, it reminded me of a black bean soup, but the white pepper was too dominant for my family's taste. We added a 14 oz can of tomato sauce and served with shredded cheese and tortilla chips to counteract the pepper a little. For someone who's not a pepper lover, I would start with something more like 1 tsp.

[Chef #1311992]

I used dry herbs (1 tsp oregano, 1 tsp rosemary), which worked fine. I also sauteed the onions & celery in the herbs before boiling with the beans, which brought out the flavor. I soaked the beans for 6 hours or so first, which made them nice and soft, and shortened the cooking time to 1.5 hours. Excellent recipe, but I'll cut down on the salt next time.