Prep 30 mins
Cook 50 mins
I developed this recipe with ideas from other recipes and chose mung and aduki beans for their nutrition. The kidney beans were an addition of family preference. It's a very flexible recipe, so adjust the beans and spices to your tastes! If you like, the first and last steps can be done in a bit of oil, as well.
- 100 g mung beans (dry weight)
- 100 g adzuki beans (dry weight)
- 1 medium onion
- 2 (400 g) cans chopped tomatoes
- 1 (400 g) can kidney beans (cooked weight 240g)
- 1 teaspoon mixed herbs
- 1 teaspoon paprika
- 2 teaspoons oregano
- 2 vegetable bouillon cubes
- 3 tablespoons tomato puree (paste)
- 500 ml water
- 2 tablespoons Worcestershire sauce (optional)
- 1 tablespoon soy sauce (or Tamari sauce) (optional)
- 3 garlic cloves (or more, as desired)
- Soak the mung and aduki beans overnight. For best results, soak aduki beans at least 12 hours and mung beans at least 8 hours.
- Cook mung and aduki beans in separate pots until tender, skimming any foam that appears during cooking.
- In a large pot, saute the onions, herbs, paprika and oregano in a bit of water until the onions are softened and the herbs are fragrant.
- Add tomatoes, kidney beans, cooked mung and aduki beans, vegetable stock cubes, tomato puree and water. Also, add worchestshire sauce and soy sauce or tamari, to taste. (From this step, soup can be cooked in a slow cooker/crockpot.).
- Bring the soup to a boil, then reduce the heat and allow to simmer for at least 45 minutes, up to a few hours, if time permits.
- Before serving, mince and saute the garlic in a bit of water, to bring out the flavor. Stir into the soup, simmer a few minutes more and serve.