Azuki Bean Soup

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Azuki Bean Soup

 

Recipe By : Complete Guide to Macrobiotic Cooking, Kushi & Jack, p. 144

Serving Size : 1 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1 inch dried kombu square

1 cup dried azuki beans

1 quart spring water

1 medium-sized onion -- peeled and sliced

1/2 cup sliced carrots

1/4 teaspoon sea salt -- up to 1/2

Tamari soy sauce -- (optional)

Sliced scallions or chopped parsley -- for garnish

 

Soak the kombu for 5 minutes and slice. Wash the beans; then put them in a

pot and add the water. Bring to a boil, lower the heat, and simmer for 1

1/4 hours, or until the beans are about 80 percent done. Put the onion

slices on the bottom of another pot; then add the carrots, azuki beans, and

kombu. Add the salt. Cook for 20 to 25 minutes, or until the vegetables

are soft. At the very end, add tamari soy sauce to taste, if

desired. Garnish with scallions or parsley and serve.

 

Variation: Instead of carrots and onion, winter squash may be used. This

soup is especially recommended for persons with weak kidneys, spleen,

pancreas, or liver.

 

Full book title: Complete Guide to Macrobiotic Cooking, by Aveline Kushi

and Alex Jack

 

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