Adzuki Bean Soup with Squash and Parsnip

Azduki Bean Soup

Azduki Bean Soup with Squash & Parsnip

Adzuki Bean Soup with Squash and Parsnip

Azduki beans are small and very compact, with a deep reddish-brown colour. These tiny beans are a staple in the Far East. They are revered in Japan for their healing properties, and are low in fat and reputed to be more digestible than most other beans as well as rich sources of potassium and iron and B Vitamins (not B12),

This creamy soup is more like a stew and tastes even better the next day.  It’s warming and nourishing.  I cook up a big batch of azduki bean soup and take some to Mum and still have enough left over to last Bill and I a few days.  It’s fantastic for lunch with some crusty sourdough bread.  Comfort food for the cold wet days here in Scotland.

½ cup adzuki beans soaked overnight night (or used canned organic beans)

5 cups filtered water

2 stamp size pieces kombu

½ cup diced onion

½ cup diced carrot

½ cup diced squash

½ cup diced parsnip

1 tsp fresh ginger juice

Shoyu to taste

Drain the beans and discard the soaking water. Bring 3 cups filtered water with adzuki beans and kombu to a boil over medium-high heat. Cook the beans until soft (approximately 30 minutes)

Add the onion and carrot and cook for a further 10 minutes.  Add 2 more cups of water along with the squash and parsnip and cook for 10 minutes more or until soft. Remove the kombu. Stir in the ginger juice and add shoyu to taste.

 NOTE; If using canned beans;

Place the cooked beans along with the onion and carrot and cook for 10 minutes in 3 cups of water.  Add the squash, parsnip and 1 cup of water and cook for a further 10 minutes. Add more water if necessary to achieve the required consistency.  I like this soup to be thick like a stew.

Season to taste with ginger juice and shoyu.

In good health


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