Best 3 Adzuki Bean Soup Stoup Vegetarianvegan W Easy Meat Adaptation Recipes
Adzuki beans, small, red, and packed with flavor, are the stars of this hearty, wholesome soup. This easy-to-follow recipe showcases the versatility of adzuki beans, offering both a vegetarian/vegan option and an easy meat adaptation. Whether you're looking for a meatless Monday meal or a comforting bowl of soup on a cold winter day, this adzuki bean soup is sure to satisfy. Perfect for busy weeknights or leisurely weekends, this recipe is a fantastic addition to any home cook's repertoire.
Check out the recipes below so you can choose the best recipe for yourself!
ADZUKI BEAN SOUP
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
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!
ADZUKI BEAN SOUP STOUP-VEGETARIAN/VEGAN (W. EASY MEAT ADAPTATION
They're so good for you! These little beans are such a great source of iron, protein and fibre I have been trying to find ways to incorporate them more into recipes. Not to mention how inexpensive they are (dried whole). I couldn't find a specific adzuki soup recipe that looked like it had much flavour so after reading many and adapting, I have come up with this. It's very hearty, has the consistency of a thick lentil soup and makes a nice dinner for 4 or 5 with bread. You could sub most veggies that you have on hand, although I think the carrot and celery are a must. Much to my surprise, my kids lapped this up! And to please meat-eating diners at our table, I added chorizo to a portion of the pot (see last point). The flavours in this are basically asian, but believe it or not the chorizo fusion worked and got rave reviews. Prep time does not include overnight soaking of the beans. Much of the prep time is for simmering.
Provided by magpie diner
Categories Stew
Time 3h
Yield 4-5 serving(s)
Number Of Ingredients 21
Steps:
- Soak the adzuki beans in ample water overnight (about 4 cups water).
- Ready to cook -- strain the beans and place them in a soup pot with about 8 cups of water. Do NOT add any salt at this point, it makes the beans tough if you salt them at this stage. Bring to boil, lower heat to med high and let them simmer for about 45 minutes. If you weren't able to soak the beans overnight, it will probably take 2 hours or more to cook them this way.
- While the beans cook, in another soup/stew pot heat the oil and add in the onion when the oil is hot. Saute on medium heat till translucent. Add in the carrot, celery, cabbage and zucchini and let it all 'mingle' in the pot for a few minutes. Add the garlic and leave it for a few minutes more.
- Take a cup of water out of the simmering bean pot, adding some of your broth powder (mine is 1 tsp powder to 1 cup water), and add it to the veg mixture.
- Mix in the miso paste, then the braggs, the allspice and the thyme (optional cayenne -- altho, if adapting with spicy chorizo I would definitely leave it out).
- Stir in the barley followed by another cup of bean water/broth powder and the sesame oil.
- By now the beans should be tender so strain them (reserving liquid) and add them to the pot. You should still have at least 4 more cups of bean water, to which you can add the remaining broth powder and add it to the pot (so this will make 6 cups total).
- Season with pepper, you likely won't want to add any salt all depending on your broth (I didn't need any with the braggs and the broth).
- Let the soup simmer on low for at least 40 minutes, being careful that the barley doesn't stick too much to the bottom and burn. I think you could simmer in a crock point from this point if you wanted to.
- About 15 minutes before serving, stir in the chopped bok choy and parsley.
- Meat option - slice up the chorizo and saute it in another pot. Once it has browed up a bit, add as much fully cooked soup as you think you'll need for the meat eater(s). Fully cooked soup meaning barley and beans are tender. I didn't drain off the oil from the chorizo, but you could. Let that simmer together for a few minutes and then add the bok choy and parsley as mentioned above.
ADZUKI BEAN MISO SOUP
Categories Soup/Stew Bean Vegetable Low Fat Vegetarian Low/No Sugar Winter Gourmet
Yield Makes about 9 1/2 cups, serving 4 as a main course
Number Of Ingredients 7
Steps:
- In a 4-quart heavy saucepan bring water to a boil and add bouillon cubes, stirring until dissolved. Add beans and simmer, stirring occasionally, 15 minutes.
- In a heavy skillet heat oil over moderately high heat until it just begins to smoke and stir-fry carrots until crisp-tender, about 3 minutes. Stir carrots into soup.
- In a small bowl stir together miso and 1/2 cup hot broth until combined will and stir into soup. Bring soup just to a boil, stirring occasionally, and stir in scallions and pepper to taste.
Tips:
- Choose the Right Adzuki Beans: Opt for dried adzuki beans over canned ones for a more flavorful and authentic soup.
- Properly Sort and Rinse: Before cooking, sort the adzuki beans to remove any pebbles or debris. Rinse them thoroughly to eliminate any impurities.
- Soak the Beans: Soaking the beans overnight or for at least 6 hours helps reduce cooking time and improves digestibility.
- Use a Pressure Cooker for Faster Cooking: If you're short on time, use a pressure cooker to cook the beans. It significantly reduces cooking time while preserving nutrients.
- Add Vegetables and Herbs: Enhance the soup's flavor and营养by incorporating vegetables like carrots, celery, onions, and herbs like thyme and bay leaves.
- Season Wisely: Use a combination of salt, pepper, and spices like cumin, coriander, and paprika to create a well-balanced flavor profile.
- Optional Meat Adaptation: For a non-vegetarian version, consider adding cooked chicken, beef, or lamb. Ensure the meat is fully cooked before incorporating it into the soup.
- Serve with Accompaniments: Elevate your soup by serving it with crusty bread, crackers, or a dollop of yogurt for an extra layer of richness and texture.
Conclusion:
Adzuki bean soup is a delicious, nutritious, and versatile dish that offers a hearty and flavorful meal. By following these tips, you can create a delectable soup that's perfect for various dietary preferences and occasions. Whether you prefer a vegetarian or meat-based version, this soup is sure to delight your taste buds and warm your soul. So, gather your ingredients, fire up the stove, and embark on a culinary journey that celebrates the goodness of adzuki beans!
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