w/out: aduki bean and chestnut soup

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Aduki Bean and Chestnut Soup

 

Recipe By :Barbara Cousins

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

4 ounces aduki beans -- or

2 cups when cooked

3 3/4 cups water

2 1/2 cups vegetable stock

1 large onion

2 celery stalks

1 large carrot

1 garlic clove

1 tablespoon olive oil

14 ounces canned chopped tomatoes

7 1/2 ounces chestnut puree (canned)

2 bay leaves

1 teaspoon dried thyme

salt and freshly ground black pepper

chopped fresh parsley -- to garnish

 

1. Soak the beans in hot water for at least 3 hours. Rinse and drain.

 

2. Place the beans in a large saucepan, add the water and stock, and cook until

soft. This will take approximately 40 minutes. (If using a pressure cooker use 5

cups stock and water to each half-cup aduki beans and cook for approximately 5

minutes.)

 

3. Finely dice the onion, celery and carrot and crush the garlic clove. Place in

a saucepan with the olive oil and sweat the vegetables in the oil until

softened.

 

4. Add the cooked beans and cooking liquid along with the tomatoes, chestnut

puree and herbs. Bring to the boil and simmer for 20 minutes. Remove the bay

leaves.

 

5. Season, to taste with salt and black pepper and sprinkle with parsley before

serving.

 

Source:

" Vegetarian Cooking Without (2000) "

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Per Serving (excluding unknown items): 320 Calories; 6g Fat (17.9% calories from

fat); 11g Protein; 55g Carbohydrate; 10g Dietary Fiber; 2mg Cholesterol; 1057mg

Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : This unusual soup is full of flavor and very warming for cold winter

days. Substitute canned aduki or red kidney beans; dry aduki beans double when

cooked.

 

Nutr. Assoc. : 2021 2130706543 0 0 0 0 0 0 0 20183 1585 0 0 0 0