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    You are in: Home / Recipes / Adzuki Bean Soup Recipe
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    Adzuki Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    10 mins

    2 hrs 15 mins

    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 !

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    Units: US | Metric


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

    Ratings & Reviews:

    • on October 18, 2010


      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.

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    • on April 21, 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.

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    • on July 02, 2009


      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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    Read All Reviews (15)


    Nutritional Facts for Adzuki Bean Soup

    Serving Size: 1 (495 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 215.7
    Calories from Fat 4
    Total Fat 0.4 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 1210.3 mg
    Total Carbohydrate 42.1 g
    Dietary Fiber 9.0 g
    Sugars 2.3 g
    Protein 12.2 g

    The following items or measurements are not included:

    fresh herbs


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