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.
- 1⁄2 lb adzuki beans
- 1 lb pork, cut into chunks
- 1 large carrot
- 1 large onion
- 3 large celery ribs, with leaves
- 1 1⁄2 teaspoons basil
- 1 1⁄2 teaspoons marjoram
- 2 teaspoons black pepper
- 2 teaspoons salt
- 4 cups water
- 1⁄4 cup sherry wine (medium dry)
Directions See How It's Made
- Boil the Adzuki beans until they are slightly soft.
- Drain the water and rinse the beans, place them back in a large pot.
- Chop up the carrots, celery, and onions, and place them in the pot with the beans.
- Add the rest of the ingredients (spices, pork, water), except the sherry.
- Mix the ingredients.
- Cover and bring to a boil.
- 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).
- Before serving, add the sherry and stir.
- I like a particularly thick,"stew like" soup.
- If you want a thinner soup, just add more water!
- Also, I tend to add my spices liberally- just season to taste!
- The pork is mainly to give flavour, so get something with a little fat on it!
- Note: Adzuki beans are Japanese beans.
- You can substitute with other beans, but the cooking time may vary.