Quick and Comforting Adzuki Bean Soup
I came up with this recipe when trying to come up with ideas on how to use Adzuki beans. I had never before used them and had only recently had heard of them. I thought though that SOS Kitchen Challenge was the perfect time to try them out! I could only find them canned, so that is what I used. I found this surprisingly quick to make and comforting because the miso creates a comforting texture. I did a quick search for ideas and this is what I came up with…So without further ado….
Comforting Adzuki Bean Soup
by Ari Anderson, based off this recipe
(Vegan, GF, Sugar-Free)
- 2 c. boiling water
- 2 T. miso
- 1 t. veggie bouillon (I use Better than Boulion) or 1 bouillon
- 1 can of Adzuki Beans, rinsed and drained (or about 1-3/4 c. cooked beans)
- 1.5 frozen cauliflower blend (carrots, broccoli, and cauliflower)
- 1 c. brown rice (pre-cooked)
- 1/2 c. fresh parsley (optional)
- Add miso and vegetable bouillon to boiling water.
- Stir until dissolved.
- Add beans and let beans absorb some of the flavor by cooking for about 10 minutes.
- Add frozen veggies, brown rice, and fresh parsley.
- Let cook until frozen veggies are cooked through.
- Serve. Season with salt and pepper if desired.
Makes 3-4 servings.
*Note: The second day it becomes closer to a stew because it thickens. It is very good either way.
- Posted in: Allergy-Friendly and Special Diets ♦ Brown Rice ♦ Comfort Food ♦ Corn-Free ♦ Dairy-Free ♦ Easy Meals ♦ Egg-Free ♦ Elimination Diet ♦ Frugal ♦ Gluten-Free ♦ Lactose Free ♦ Low Fat ♦ Main Dish ♦ Nut-Free ♦ Peanut-Free ♦ Recipe Submissions ♦ Recipes ♦ Sides ♦ SOS Kitchen Challenge ♦ Soup ♦ Sugar-Free ♦ Vegan ♦ Whole Grains
- Tagged: frugal recipes