Vegetable Soup with Adzuki Beans – vegan

 

 

While at Whole Foods the other day I picked up some Adzuki beans. I first learned about Adzuki beans in The Kind Diet and always wanted to give them a try. I adore beans… they really are a “magical fruit”.

Adzuki beans are from Asia and are similar in size and texture to a black and/or red bean. They have a great earthy flavor and packed full healthy properties.

This is a simple vegetable soup yet rich in flavor and texture. Remember, add your own combo of vegetables to change the taste and texture.

• medium yellow onion, chopped
• 3 large carrots, chopped
• 2 large stalks of celery, chopped
• 5 cloves of garlic, diced
• half of a large sweet potato, chopped into bite size pieces
• 1 red bell pepper, chopped
• 3 large leaves of collard greens, chopped into thin strips
• 1 cup of dried Adzuki beans, uncooked
• 1/2 cup chopped fresh flat leaf parsley (a must!)
• 1/4 cup dried basil
• 2 tablespoons olive oil
• 6 cups water and/or vegetable broth
• salt and pepper to taste

Start by boiling water, a pinch of salt and adzuki beans in a pot. Boil for about 20 minutes, just until they are starting to get  a little soft but still crunchy.

In a large soup pot, add oil and turn on stove to medium. Add onion, celery, carrots, garlic, sweet potato, red bell pepper and a pinch of salt. Cook down until onion has wilted and the vegetables are hot.

Add 6 cups of liquid, either broth or water. Add beans, basil, salt and pepper. Turn up to high and bring to a boil. Reduce heat to medium low, cover and let simmer until beans and vegetables are soft. About 30 minutes. Add parsley and greens the last 5 minutes of cooking.

Serve with crusty bread!