Adzuki Bean Soup

READY IN: 3hrs 15mins
Recipe by Tracy Lee

This is a thick, "stew like" soup - very meaty tasing, with little meat. I got this from my boyfriend's mom.

Top Review by Daydream

Well 'Not a Cook', you can certainly cook up a tasty soup. This was thick, meaty and nourishing, and even the 'bean-hater' in the family scarfed it down. We used a meaty ham bone instead of pork, and took the meat off, cubed it and added it back to the soup before serving. Thanks for a good recipe.

Ingredients Nutrition


  1. Boil the Adzuki beans until they are slightly soft.
  2. Drain the water and rinse the beans, place them back in a large pot.
  3. Chop up the carrots, celery, and onions, and place them in the pot with the beans.
  4. Add the rest of the ingredients (spices, pork, water), except the sherry.
  5. Mix the ingredients.
  6. Cover and bring to a boil.
  7. Reduce heat and cook just under a boil for 2 to 3 hours (until beans are very soft, soup is thick and vegetables have thoroughly cooked).
  8. Before serving, add the sherry and stir.
  9. I like a particularly thick,"stew like" soup.
  10. If you want a thinner soup, just add more water!
  11. Also, I tend to add my spices liberally- just season to taste!
  12. The pork is mainly to give flavour, so get something with a little fat on it!
  13. Note: Adzuki beans are Japanese beans.
  14. You can substitute with other beans, but the cooking time may vary.

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