Adzuki Bean Soup

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 !

• Ready In: 2 hrs 25 mins
• Serves: 4

Ingredients

• 8  ounces  dry adzuki beans
• 6  cups water
• 1  large onion, finely chopped
• 4  stalks celery, thinly sliced
• 2  tablespoons fresh herbs, finely chopped (rosemary, oregano, parsley, chives, basil, or a combination of your choice)
• 1  bay leaf
• 1  clove garlic, finely minced
• 1  teaspoon ground allspice
• 3  cloves
• 2  teaspoons salt
• 3  teaspoons white pepper

Directions

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!