Adzuki and Squash Soup

Adzuki and Squash Soup

Recipe Type: Dinner
Author: Kat
Cook time:
Total time:
Adzuki (or Aduki) Beans are a great option for this time of year. Plus, they’re small, so they’re easier to digest than some of the larger variety. And soak before cooking is optional, although I usually do to make it even easier to digest. They have a strong flavor that is a delicious mix of sweet and nutty. They are rounded with a point on one end and tend to be less beany-tasting than some of the other beans.
Ingredients
  • 1 pound winter squash (kabocha, butternut)
  • 1 1/2 cups aduki beans, soaked (can also substitute canned if you’re in a hurry)
  • 3 inches seaweed (kombu or wakame)
  • 5 cups of water ( a little less if using canned beans)
  • Himalayan salt
Instructions
  1. Peel and cube squash into 2-inch squares or buy pre-cut.
  2. Place washed beans and seaweed into pot. Add water and bring to boil. Cover and simmer for 30 minutes. Uncover and add squash cubes. Cover and simmer for 30 more minutes. Uncover, add Himalayan salt and stir until water evaporates.
Notes

Variation:
Try with root vegetables like carrots, parsnips and turnip. These roots don?t need more than twenty minutes to cook with beans. You can also add a little onion. Enjoy!

 

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