Adzuki Bean Soup
Ingredients
Makes ~4-6 servings
1 litre (~4 cups) veg broth (recipe here)
240 g canned adzuki beans or mung beans, drained and well rinsed *
1-2 carrots, chopped
1 celery stalk, chopped
1 fennel bulb, finely sliced
1 medium potato, in 2-3cm chunks
50-90g (1-2 handfuls) whole buckwheat groats (optional)
1-2 tbsp olive oil
Salt to taste
water and/or bone broth to top up
1-2 tbsp miso (optional. stir in after cooking)
optional early simmer herbs
fresh garden angelica root (Angelica archangelica)
lovage stalks
pinch of cinnamon
optional last 20 min herbs
Dried lovage leaves
dried lemon balm
dried mint
optional serving herbs
Fresh lemon balm
fresh mint
chrysanthemum flowers
*If using dried beans, soak overnight in the refrigerator, then cook until tender before adding to the soup. For some people with histamine intolerance, canned beans may be better tolerated than home-soaked and cooked beans.
Method
a mandoline slicer makes quick work of preparing the vegetables, particularly the fennel, and can be especially helpful for people with limited hand strength or mobility. It isn't essential.
Add beans, vegetables, oil, buckwheat (if using) to the vegetable broth.
top up with water &/or bone broth until the vegetables are well covered.
if using early simmer herbs, add them now.
Simmer gently 20-30 minutes until vegetables are soft.
Add any dried herbs during the last 20 minutes of cooking.
The soup is ready when a piece of potato slides easily off a knife when pierced.
Season with salt to taste. If using miso, stir it in after removing the soup from the heat.
Serve with the fresh herbs and chrysanthemum flowers, if using.
For those managing histamine intolerance, cooling the soup quickly and freezing it in individual portions may be preferable to storing it in the refrigerator for several days. I transfer the soup to a large glass bowl to chill it quickly in the fridge, then pour it into silicone freezer containers once cooled.
