Organic Adzuki Bean Miso Soup
One of the items we purchased was Adzuki beans which are very popular in Japanese cuisine. There they are known for their healing properties and are used to support kidney and bladder function. Adzuki beans are a good source of magnesium, potassium, iron, zinc copper, manganese, B vitamins and soluble fiber. As a high-potassium, low-sodium food they can help reduce blood pressure and act as a natural diuretic. More info here.
I used the organic Adzuki beans we purchased in this delectable vegetarian soup which has an organic white miso base as a broth substitution. I added onions and carrots, but you could substitute or add other vegetables that you prefer.
This organic Adzuki bean miso soup definitely found a top spot in my recipe collection right away. We had no left overs and I am looking forward to preparing it again soon, since I still have a lot of the beans left.
Give it a try today. It is National bean day!
Organic Adzuki Bean Miso Soup
Cook time: 2 h
Total time: 2 h 15 min.
Yield: 4
Ingredients:
- 1 1/2 cups Adzuki beans
- 6 cups water, divided
- 3 big carrots,chopped
- 1 onion, chopped
- 4 Tablespoons organic white Shinshu miso paste (without MSG)
Directions:
- Rinse the beans well and place them in a bigger soup pot. Add 5 cups of the water and cook the beans for about 2 hours on low heat. If you are at sea level you may need less cooking time, just check.
- In a different pot heat the coconut oil on medium heat and add the carrots and onions. Cook until veggies are done, but still have a little bight to them.
-
Mix the miso with the left over cup of water. Stir the mixture into the cooked Adzuki beans. Add the veggies to the bean pot. Heat the mixture and season with salt and pepper to your liking.Enjoy!
{ 7 comments }
I just finalized this dish this morning and I heartily concur with others who’ve commented that it looks and tastes delicious! Learning to make vegan dishes, with whole foods, is an amazingly, delightful adventure! Let’s continue to enjoy every step of the journey!
This looks totally delicious! I have a soft spot for aduki beans and try to eat them as often as I can as they're delicious and I keep a bag of them in the cupboard! I love your photos too and that one with the spoon and the beans around is my absolute favorite! Beautiful lighting!
Also the one with the soup really brings out a nice shine in the surface of the soup, making it look very appetizing. Well done!
This looks delicious and we're in the "soup frame of mind" this time of year! Thanks for sharing a great recipe!
You already know I think those photos are OUTstanding! I've purchased adzuki beans before, however knew nothing about them. I appreciate the information. Happy National Bean Day Kirsten.
I did not know there was a National Bean Day; thank you! This soup looks fantastic and sounds very exotic! I too love poking around different ethnic grocery stores and we are lucky to have a number of them in Boulder. Each truly is like stepping into a different world ('poor man's travel opportunity'!). I love all the recipes you are posting right now (always love your recipes but especially as I am recovering from an overly festive December). They all are so wholesome yet interesting and flavorful. Simple perfect my friend!
This soup intrigues me! I love miso soups and I love bean soup, combining the 2 is a stroke of brilliance. I might be making a trip to the Asian market today for these beans!
Kirsten-Happy New Year to you too! I am so thrilled to hear from you. I am now, going to put your blog on my list, so I can see your latest each time to click on it!
I just drove past our Asian market yesterday, and kept thinking that it's been such a long time since I visited to purchase anything. They also carry fresh Asian produce, and seafood…such an amazing market!
Your Japanese bean soup is fabulous, and love the way you made it with miso paste for a nice "kick" Gorgeous color, and delicious flavor:DDD
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