Adzuki Bean Soup

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.

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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.

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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.

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Not a good soup. Flavor is light and has no depth. Missing something. I used chicken stock in place of water, sauteed veggies in a bit of oil and halved the pepper. Won't make this again.

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Delicious soup. I added 1/2 a butternut squash to the recipe and it was a great combo! Also used a pinch of clove powder instead of whole cloves and it seemed fine. Next time will add some greens as well.

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Maybe I've made soup with these particular spices before, but I don't remember it. They were surprisingly terrific. Who knew allspice and cloves belonged in bean soup? I did cut the white pepper back to one tsp but otherwise made no changes. Next time I would do an overnight soak on the beans.

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Loved this recipe! I followed some of the tips, and used stock instead of water, plus I sautéed the (3 cloves of) garlic, onion and celery first. Didn't have enough celery, so added some fennel, and used the leaves in the herb mixture. Yum. Also added some butternut pumpkin towards the end of the cooking time. I wondered about the huge amount of salt, but then realised that the recipe was written for water, not stock, so I reduced the amount accordingly. The pepper was fine! The whole family loved this soup.

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I was a bit nervous about the amount of white pepper this recipe called for (three teaspoons), but because of all the good reviews, I decided to trust the instructions and use the ingredients to the letter. After making the soup, I think my gut reaction was correct. This soup has way, way, way too much white pepper; we can't taste anything but the pepper. Unfortunately, we really think this soup is inedible.

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This soup is fantastic! I followed the suggestion to add a couple of diced carrots, as well as sauteeing the onion and garlic (as well as carrot and celery) first. Increased the garlic from one clove to four, crushing instead of mincing, for sweeter flavor. Used homemade vegetable stock instead of water, and for the fresh herbs I used thyme, oregano and sage. Added a handful of chopped green kale, and a half a cup of quinoa. Mmmmm!

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I added a couple of tablespoons of olive oil and a couple of teaspoons of curry powder - yummm!

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I made this with a few alterations. Instead of water I used homeade vegetable stock, 1 tbls herb de provence and the rest as stated. Added some leftover cooked spinach and cubes of butternut squash. With crusty bread made a very tasty winter's night supper. Thank you! Oh, I did follow Roosie's suggestion of sauteeing the onion, celery and garlic with the herbs first.

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I made this last night. It needs something... It was a little bland. I would add potatoes and carrots to it and maybe add some cumin. I don't know that I will make this one again.

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I followed the directions exactly and I'm still wondering if I did something wrong. This is just a so-so soup and I don't know what I can do to make it tastier. As is, I know my family won't eat it. I was looking forward to it and I wish I could give it a higher rating.

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This is a very tasty soup. I followed the directions exactly, using fresh parsley. My husband preferred to have it with only a bit of liquid in the bowl and drizzled a speck of good extra-virgin olive oil on top. Crusty bread served with this dish is the best. Thanks so much for sharing.

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I did puree about 1 or 1 1/2 cups of this, which gave it a creamy consistancy like a nice black bean soup. I used organic red adzuki beans, which were very nice. They have a very nice flavor to them. I was a little scared of the whole tsp of allspice, but I perservered and added all of it- I'm glad I did, yum! I removed the bay leaves, but couldn't find the cloves. We didn't bite down on any, so I suppose that they either somehow discenegrated or we were too busy eating this yummy soup to notice. I didn't have fresh herbs, so I used 1 tsp rosemary and 1 tsp oregano as suggested plus an additional 1/3 tsp savory. I was kind of surprised, but in the end I felt that this wanted some Indian spicing (I guess maybe it reminded me of a dal?) so I added 1 1/2 tsp "Emotional Balance" Spice Mixture #48156 and about 1/4 tsp garam masala. I think that maybe had I used fresh herbs, I wouldn't have craved this additional spicing- it smelled wonderful while cooking. We served with some yogurt and it made a delicious lunch. Next time I might try sauteeing the celery and onion in the herbs before cooking, as I feel this brings out the flavor much better than just simmering. Thank you for a lovely recipe, Minx!

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