ADZUKI BEAN SOUP STOUP-VEGETARIAN/VEGAN (W. EASY MEAT ADAPTATION
They're so good for you! These little beans are such a great source of iron, protein and fibre I have been trying to find ways to incorporate them more into recipes. Not to mention how inexpensive they are (dried whole). I couldn't find a specific adzuki soup recipe that looked like it had much flavour so after reading many and adapting, I have come up with this. It's very hearty, has the consistency of a thick lentil soup and makes a nice dinner for 4 or 5 with bread. You could sub most veggies that you have on hand, although I think the carrot and celery are a must. Much to my surprise, my kids lapped this up! And to please meat-eating diners at our table, I added chorizo to a portion of the pot (see last point). The flavours in this are basically asian, but believe it or not the chorizo fusion worked and got rave reviews. Prep time does not include overnight soaking of the beans. Much of the prep time is for simmering.
Provided by magpie diner
Categories Stew
Time 3h
Yield 4-5 serving(s)
Number Of Ingredients 21
Steps:
- Soak the adzuki beans in ample water overnight (about 4 cups water).
- Ready to cook -- strain the beans and place them in a soup pot with about 8 cups of water. Do NOT add any salt at this point, it makes the beans tough if you salt them at this stage. Bring to boil, lower heat to med high and let them simmer for about 45 minutes. If you weren't able to soak the beans overnight, it will probably take 2 hours or more to cook them this way.
- While the beans cook, in another soup/stew pot heat the oil and add in the onion when the oil is hot. Saute on medium heat till translucent. Add in the carrot, celery, cabbage and zucchini and let it all 'mingle' in the pot for a few minutes. Add the garlic and leave it for a few minutes more.
- Take a cup of water out of the simmering bean pot, adding some of your broth powder (mine is 1 tsp powder to 1 cup water), and add it to the veg mixture.
- Mix in the miso paste, then the braggs, the allspice and the thyme (optional cayenne -- altho, if adapting with spicy chorizo I would definitely leave it out).
- Stir in the barley followed by another cup of bean water/broth powder and the sesame oil.
- By now the beans should be tender so strain them (reserving liquid) and add them to the pot. You should still have at least 4 more cups of bean water, to which you can add the remaining broth powder and add it to the pot (so this will make 6 cups total).
- Season with pepper, you likely won't want to add any salt all depending on your broth (I didn't need any with the braggs and the broth).
- Let the soup simmer on low for at least 40 minutes, being careful that the barley doesn't stick too much to the bottom and burn. I think you could simmer in a crock point from this point if you wanted to.
- About 15 minutes before serving, stir in the chopped bok choy and parsley.
- Meat option - slice up the chorizo and saute it in another pot. Once it has browed up a bit, add as much fully cooked soup as you think you'll need for the meat eater(s). Fully cooked soup meaning barley and beans are tender. I didn't drain off the oil from the chorizo, but you could. Let that simmer together for a few minutes and then add the bok choy and parsley as mentioned above.
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michael asami
[email protected]This soup is a bit too spicy for my taste. I would recommend using less chili powder or cayenne pepper if you prefer a less spicy soup.
Asiimwe Davis
[email protected]I'm always looking for new and healthy soup recipes, and this adzuki bean soup definitely fits the bill! It's packed with protein and fiber, and the vegetables add a nice variety of flavors and textures.
RainbowGaming2.0
[email protected]This soup is a great way to use up leftover turkey or chicken. I had some leftover turkey from Thanksgiving and I decided to use it in this soup. It turned out great!
Rafinul
[email protected]I'm not a fan of beans, but I actually really enjoyed this soup. The beans were cooked perfectly and had a nice, creamy texture. The soup was also very flavorful, thanks to the addition of the spices and vegetables.
SY Ariyan
[email protected]I'm a big fan of slow cooker recipes, and this adzuki bean soup is no exception. I love that I can just throw all the ingredients in the slow cooker in the morning and have a delicious and healthy meal ready for dinner.
Yana Boddy
[email protected]I've made this soup several times and it's always a hit with my guests. It's a great soup to serve at a party or potluck.
selma mberirua
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids are always asking for seconds of this soup!
Elizma Mostert
[email protected]I'm not a vegan, but I'm always looking for new and interesting vegetarian dishes to try. This adzuki bean soup caught my eye because it looked so flavorful and hearty. I was not disappointed! The soup was delicious and I loved the combination of swe
Badhan Islam
[email protected]This soup is a bit time-consuming to make, but it's definitely worth the effort. The flavor is amazing and it's so hearty and filling. I would definitely recommend this recipe to anyone who loves a good soup.
Basher Jan
[email protected]This soup is a great way to use up leftover adzuki beans. I had a can of beans in my pantry that I didn't know what to do with, so I decided to try this recipe. I'm so glad I did! The soup was delicious and easy to make.
Noel Antunez
[email protected]I love the versatility of this recipe. I've made it several times, and I've always enjoyed it. I've used different types of beans, vegetables, and spices, and it's always turned out great.
David Nwafor
[email protected]This soup was a bit bland for my taste. I would recommend adding more spices or herbs to give it a more flavorful kick.
Nate Figueroa
[email protected]I'm not a big fan of adzuki beans, but I actually really enjoyed this soup. The beans were cooked perfectly and had a nice, creamy texture. The soup was also very flavorful, thanks to the addition of the spices and vegetables.
Ammara Arooj
[email protected]This is the perfect soup for a cold winter day! It's warm, comforting, and filling. I also love that it's packed with healthy ingredients, like adzuki beans, vegetables, and whole grains.
Nahida Kara slimane
[email protected]This soup was a bit too thick for my liking. I would recommend adding more liquid, either water or vegetable broth, to thin it out a bit.
Noman Azam 2018-wcd-73
[email protected]I love the simplicity of this recipe. It's easy to follow and doesn't require a lot of expensive ingredients. I also appreciate that it's a vegetarian soup, so I can easily serve it to my meat-eating and vegetarian friends alike.
Debbie's Quilted Gifts
[email protected]This soup was a bit too sweet for my taste, but I think that's just a matter of personal preference. I would recommend using a little less maple syrup or sugar if you prefer a less sweet soup.
mdfiroz Kobir
[email protected]I've been looking for a hearty and healthy soup recipe, and this adzuki bean soup definitely fits the bill! It's packed with protein and fiber, and the vegetables add a nice variety of flavors and textures. I'll definitely be making this again.
Syed Aoun Ali Shah
[email protected]This adzuki bean soup was a delightful surprise! The combination of sweet and savory flavors was perfectly balanced, and the texture was incredibly creamy. I especially loved the addition of the toasted walnuts, which added a nice crunch and nutty fl