Adzuki Bean Soup with Sweet Potatoes

Contributed By: dianeb1944
Diane Barnett

Easy to make and fabulous!! Loaded with fat reducing Fiber. Adzuki bans are highly nutritius and contain a whopping 25% protein, one of the highest in beans.

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Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Actual Cooking Time: 2 hours
Number of Servings: 4
Origin: American
Special Features: Make Ahead
Vegetarian
Crock Pot

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Ingredients

1- 8 oz Pkg of dry adzuki beans
4 cups Vegetable broth
1 Large onion
4 stalks Celery
2 tsps Dried herbs (rosemary & oregano) and 1 tsp dried sage
1 Bay leaf
4 Garlic cloves
1 Sweet potato or yam, peeled and cut in 1 inch cubes
1 tbsps Good balsamic vinegar (don't admit)
Salt and pepper to taste (when beans are finished cooking and soft)

Preparation

1. Soak beans, over night or 8-10 hours.

2. Drain soaking water and rinse well.

3. Sautee the veggies in veggie broth or water and all to the pot.

4. Add remaining ingredients and boil for 15 minutes.

5. Bring to a boil and then reduce heat and simmer, covered for 1- 45 minutes or until beans and potatoes are tender.

6. Taste and adjust seasonings and add salt and pepper to taste when beans are tender and add 1 full tablespoon of good balsamic vinegar and let simmer another 15 minutes.

7. You may puree fully or partially for a smoother soup, but I prefer it just like it is.

8. Serve with good, crusty bread.

Cook's Notes

Don't omit the balamic vinegar as it adds a full depth of flavor to the recipe. Without the addition of the sweet potato,1 serving provides 8.9gms of fiber and the potatoes add a good amount more. It is cholesterol free and contains 24% protein.