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:
- 2hrs 25mins
- Ingredients:
- 11
- 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
- Wash the adzuki beans well in several changes of water, then drain.
- In a large pot, bring the 6 cups water to a boil.
- Add all ingredients and boil rapidly for 15 minutes.
- Reduce heat and simmer, covered, for 2 hours.
- You may puree fully or partially for a smoother soup, but I prefer it just as it is.
- Serve with slices of GOOD bread!
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Reviews
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So glad I found a recipe for my Adzuki Red Beans that I bought at the Asian market- at least one other then a dessert recipe (I'll have to try those next).<br/>This was good. Perfect for a rainy October day- the cloves and allspice really added a Halloween smell to the house! I boiled/let rest/soaked the beans for a few hours, drained them then followed the recipe. I added butternut squash and chopped carrots like someone suggested (I almost added diced up sweet potatoes too...next time). The only other difference I made was that I added salt and pepper to taste! Severed it with a salad, some bread and topped it with a little hot sauce. Hubbie added Parmesan Cheese and really like it- I passed.<br/>I will make this one again with a few tweeks- I plan on trying the chicken or veggie broth, more garlic and adding sweet potatoes. -
Following the other comments, I added a couple of diced carrots, used dry herbs, and sauteed the veggies first. Like another commenter said, it reminded me of a black bean soup, but the white pepper was too dominant for my family's taste. We added a 14 oz can of tomato sauce and served with shredded cheese and tortilla chips to counteract the pepper a little. For someone who's not a pepper lover, I would start with something more like 1 tsp. -
I used dry herbs (1 tsp oregano, 1 tsp rosemary), which worked fine. I also sauteed the onions & celery in the herbs before boiling with the beans, which brought out the flavor. I soaked the beans for 6 hours or so first, which made them nice and soft, and shortened the cooking time to 1.5 hours. Excellent recipe, but I'll cut down on the salt next time. -
Delicious soup. I added 1/2 a butternut squash to the recipe and it was a great combo! Also used a pinch of clove powder instead of whole cloves and it seemed fine. Next time will add some greens as well. -
I was a bit nervous about the amount of white pepper this recipe called for (three teaspoons), but because of all the good reviews, I decided to trust the instructions and use the ingredients to the letter. After making the soup, I think my gut reaction was correct. This soup has way, way, way too much white pepper; we can't taste anything but the pepper. Unfortunately, we really think this soup is inedible.
see 12 more reviews
Tweaks
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Not a good soup. Flavor is light and has no depth. Missing something. I used chicken stock in place of water, sauteed veggies in a bit of oil and halved the pepper. Won't make this again.
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Delicious soup. I added 1/2 a butternut squash to the recipe and it was a great combo! Also used a pinch of clove powder instead of whole cloves and it seemed fine. Next time will add some greens as well.
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Loved this recipe! I followed some of the tips, and used stock instead of water, plus I sauted the (3 cloves of) garlic, onion and celery first. Didn't have enough celery, so added some fennel, and used the leaves in the herb mixture. Yum. Also added some butternut pumpkin towards the end of the cooking time. I wondered about the huge amount of salt, but then realised that the recipe was written for water, not stock, so I reduced the amount accordingly. The pepper was fine! The whole family loved this soup.
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This soup is fantastic! I followed the suggestion to add a couple of diced carrots, as well as sauteeing the onion and garlic (as well as carrot and celery) first. Increased the garlic from one clove to four, crushing instead of mincing, for sweeter flavor. Used homemade vegetable stock instead of water, and for the fresh herbs I used thyme, oregano and sage. Added a handful of chopped green kale, and a half a cup of quinoa. Mmmmm! -
I made this with a few alterations. Instead of water I used homeade vegetable stock, 1 tbls herb de provence and the rest as stated. Added some leftover cooked spinach and cubes of butternut squash. With crusty bread made a very tasty winter's night supper. Thank you! Oh, I did follow Roosie's suggestion of sauteeing the onion, celery and garlic with the herbs first.
RECIPE SUBMITTED BY
FlemishMinx
Belgium
I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home.
I think cooking is one of the nicest things a person can do for someone they love (including themself!)
I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
