I recently discovered adzuki beans & it was love at first taste! Have you ever had adzuki beans? They are some of the most nutritious beans in the market, full of protein, fiber, minerals & vitamins. Though it’s really hot in Central Florida right now it’s been raining almost every day & to me nothing is better than soup on a rainy day. Don’t you agree? This adzuki bean soup is perfect for a night in & very tasty, I have a feeling you’re going to love this recipe. I recommend you buy dry adzuki beans & soak them, for this or any bean recipe, you’ll notice the difference in the taste immediately! Plus, you’ll feel better about avoid any preservatives that may be in canned beans. It’s a little extra work but trust me, well worth it!
Ingredients (makes 5 – 6 servings)
2 tablespoons coconut oil, separated
1/2 teaspoon turmeric powder
1 yellow onion, finely chopped
2 cups squash, peeled & chopped
1 3/4 cups adzuki beans, soaked overnight & rinsed
4 cups vegetable stock
5 cups water
1 tablespoon garlic, minced
2 cups kale, chopped
Himalayan salt, to taste
Lemon juice, to taste
Wash the adzuki beans & soak overnight. In a pan, heat 1 tablespoon coconut oil & add the turmeric, saute for a few seconds before adding the onions, squash & beans. Mix completely then add the vegetable stock & water, bring it to a boil. Cover, lower the heat & simmer for 30 – 40 minutes until beans are soft.
In another pan, heat 1 tablespoon coconut oil. Add the garlic & kale, saute for a couple of minutes until kale begins to wilt. Remove from heat, mix into the beans & fully incorporate. Taste, add salt accordingly.
Serve warm with a squeeze of lemon juice on top. Then let me know how much you love this soup. Buen provecho!