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

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 !

Ingredients Nutrition


  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!


Most Helpful

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 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.

kda949 October 18, 2010

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.

VegJen April 21, 2010

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.

kara11 July 02, 2009

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