Quick and Comforting Adzuki Bean Soup

March' 328  

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….

March' 330



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)


  1. Add miso and vegetable bouillon to boiling water.
  2. Stir until dissolved.
  3. Add beans and let beans absorb some of the flavor by cooking for about 10 minutes.
  4. Add frozen veggies, brown rice, and fresh parsley.
  5. Let cook until frozen veggies are cooked through.
  6. 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.


March' 329

1 Comment

  1. I’ve heard of these beans only once before, in a type of chip I saw at the grocery store. Looks like a filling soup… now to find some of these beans!

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