Adzuki Bean Soup
This Adzuki Bean Soup is cozy, comforting, and packed with nutrition. Whether you make it for meal prep or a quick weeknight dinner, it’s sure to be a hit.
Servings: 4
Equipment
Ingredients
- 1 cup Adzuki Beans soaked for 4 hours or overnight
- 2 tablespoon Olive Oil
- 1 cup Onion diced
- 1 tablespoon Garlic minced
- 1 cup Diced Tomatoes Canned
- 2 Celery Stalks chopped, about 3/4 cup
- 2 Carrot chopped, about 3/4 cup
- 1 cup Sweet Potato cut into 1/2 inch cubes
- 32 ounces Vegetable Broth
- 2 cups Spinach (Palak) or kale, chopped
- 2 teaspoons Lemon juice
- Parmesan cheese optional, for topping
- Parsley chopped, to garnish
Seasoning
- 2 teaspoon Italian Seasoning
- 1 teaspoon Salt adjust to taste
- 1/4 teaspoon Black Pepper crushed, adjust to taste
- 1 teaspoon Paprika adjust to taste
Instructions
- In a medium pot, add adzuki beans and 3 cups of water. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30 minutes. You can also cook the adzuki beans in the pressure cooker for 8 minutes until they are tender.
- Heat a Dutch oven or medium pot on medium-high heat. Add olive oil to it.
- Add diced onions and saute for 2 minutes. Add minced garlic. Stir and Saute for antoher minute.
- Add diced tomatoes, chopped celery, carrots, and sweet potato. Add in the Italian seasoning, salt, pepper, and paprika. Stir and saute for 2 minutes.
- If it's been 30 minutes, transfer the adzuki beans with the remaining water and broth to the soup pot. Adjust heat to a gentle simmer, cover with a lid, and cook for 15 minutes.
- Stir in the chopped spinach and lemon juice, and simmer for another 5 minutes.
- Garnish with parmesan cheese (optional), and adzuki bean soup is ready to serve.
Instant Pot Method
- Heat the instant pot on saute mode and add olive oil to it. Add diced onions and saute for 2 minutes. Add minced garlic. Stir and saute for another minute.
- Add diced tomatoes, chopped celery, carrots, and sweet potato. Add in the Italian seasoning, salt, pepper, and paprika. Stir and saute for 2 minutes.
- Add the adzuki beans and broth to the pot. Stir it all up. Press Cancel and close the lid with the vent in the sealing position. Set the instant pot to pressure cook on high pressure for 15 minutes. When the instant pot beeps, release the pressure naturally.
- Stir in the chopped spinach and lemon juice, and simmer for another 5 minutes until the spinach is wilted. Garnish with parmesan cheese (optional), and adzuki bean soup is ready to serve.
Video
Notes
Beans: I used adzuki beans, but black-eyed peas would work just as well in this soup. You could also cook the beans in the instant pot. Pressure cook for 7 minutes at high pressure in the instant pot. Then, use them in this recipe.
Canned beans: You can use canned beans if you prefer. Drain and rinse them before adding directly to the soup, skipping the initial boiling step.
Nutrition
Serving: 286g | Calories: 250kcal | Carbohydrates: 35g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 1880mg | Potassium: 816mg | Fiber: 8g | Sugar: 8g | Vitamin A: 12098IU | Vitamin C: 17mg | Calcium: 175mg | Iron: 3mg