Ingredients for Adzuki Bean Soup
- 1 cup adzuki beans
- 0 pork
- 2 carrots
- 1 medium onion
- 2 celery stalks
- 0 basil
- 0 marjoram
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
- 6 cups water
- 0 sherry wine
- 1 bay leaf
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 inch grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- green onions (for garnish)
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How to Make Adzuki Bean Soup
- Rinse 1 cup of adzuki beans thoroughly under cold water.
- In a large pot or Dutch oven, combine the rinsed adzuki beans, 6 cups of water, 1 teaspoon of sea salt, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes, or until the beans are very tender.
- While the beans are simmering, prepare the aromatics. Finely chop 1 medium onion, 2 carrots (peeled and chopped), and 2 celery stalks (chopped).
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery and sauté for 5-7 minutes, until softened.
- Add 2 cloves of minced garlic and 1 inch of grated ginger to the skillet and sauté for another minute, until fragrant.
- Add the sautéed vegetables to the pot with the simmering adzuki beans. Stir in 1 tablespoon of soy sauce (or tamari for gluten-free), 1 teaspoon of sesame oil, and 1/2 teaspoon of black pepper.
- Simmer for another 30 minutes, allowing the flavors to meld.
- Before serving, taste and adjust seasonings as needed. You may want to add more soy sauce, salt, or pepper to your liking.
- Serve hot, optionally garnished with chopped green onions or a drizzle of sesame oil.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
13g
Fat
18g
Carbs
14g
