Adzuki And Squash Soup Recipes

ADZUKI AND SQUASH SOUP

Adzuki and Squash Soup image

Aduki beans are wonderful, meaty tasting little Japanese red beans... this recipe is suitable for a vegan meal and is posted by a request. Canned beans can be used in place of the dried to save time. Prep time includes soaking beans overnight, but cook time does not reflect cooking the beans before adding to soup.

Provided by EdsGirlAngie

Categories Beans

Time 10h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup dried adzuki beans
1/2 butternut squash
5 1/2 cups water
1 cup onion, chopped
1 cup carrot, sliced
2 tablespoons balsamic vinegar
2 bay leaves
1 teaspoon dried savory
1 teaspoon dried rosemary or 2 teaspoons fresh rosemary
2 tablespoons barley miso
1/4 cup vegetable broth

Steps:

Prepare beans according to package directions.
Remove seeds from squash, remove peel and cut flesh into 1" cubes.
Place squash and remaining ingredients (except miso) in a large soup pot.
Bring to a boil, reduce heat and simmer until vegetables are tender, about one hour.
In a small bowl, mix miso and 1/4 cup broth until miso is dissolved.
Stir miso mixture into soup.
Do not boil soup after adding miso.
Serve immediately.

Nutrition Facts : Calories 264, Fat 0.6, SaturatedFat 0.2, Sodium 43.7, Carbohydrate 56.2, Fiber 10.9, Sugar 7.5, Protein 12

ADZUKI BEAN SOUP

Adzuki Bean Soup image

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 !

Provided by FlemishMinx

Categories Beans

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

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!

KABOCHA SQUASH AND SWEET POTATO SOUP WITH ADZUKI BEANS

Kabocha Squash and Sweet Potato Soup With Adzuki Beans image

I was macrobiotic for a few years in the mid 2000′s. Kabocha squash cooked with adzuki beans is their staple dish and I used to eat that all the time along with cooked brown rice. The other day I thought I should try making a soup version of this dish, and here is what I came up with. For more healthy gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories Vegan

Time 4h19m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup adzuki beans, soaked for a couple of hours
1 medium onion, cut into 12 wedges
1 kabocha squash, peeled and cut into large chunks
2 sweet potatoes, peeled and cut into thick slices
1/2 teaspoon salt
parsley, chopped, for garnish

Steps:

In a medium size pan, place adzuki beans and cover with enough water. Bring it to boil, turn off heat and drain.
Add about 3 times the amount of water as beans and cook for 50 - 60 minutes until the beans are soft. (If you have a pressure cooker, it only takes about 13 - 15 minutes under pressure). Drain the water.
In a soup pot, put onion, kabocha squash and sweet potato. Cover with enough water and cook until vegetables are soft.
Puree the vegetables using a blender, food processor or hand blender. Add salt.
Serve with cooked adzuki beans and chopped parsley on top.

Nutrition Facts : Calories 98.6, Fat 0.1, SaturatedFat 0.1, Sodium 219.2, Carbohydrate 20.8, Fiber 3.7, Sugar 2.6, Protein 4.1

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