Adzuki Bean Soup


I found this recipe in a wee cookbook called "The Soup Kitchen", published by & purchased locally at kmart for only $5! I made this soup a few times now. I'm allergic to red onion so swap it out for white onion but the rest is ok by me.

  • 1 tbsp olive oil
  • 2tsp sesame oil
  • 1 red onion finely diced
  • 1 celery stalk finely diced
  • 1tbsp fresh tumeric finely grated
  • 2tbsp fresh ginger finely grated
  • 8cups (2L) vegetable stock
  • 1 cup (170g) adzuki beans, soaked overnight, drained
  • 1/2 cup (80g) cannellini beans, soaked overnight, drained
  • 1/2 tsp potato starch mixed to a slurry in 2 tbs cold water
  • juice 1/2 lime + lime zest
  • birdseye chillies + sesame seeds to garnish

  1. Heat olive & sesame oil in a large saucepan over medium heat. Add onion, celery, tumeric & ginger. Saute for 10 minutes or until onion is lightly softened
  2. Add stock & beans, increase heat to high & bring to boil. Reduce heat & simmer for 1 hour or until beans are tender.
  3. Add potato starch mixture & stir until soup thickens slightly & becomes glossy. Stir in lime juice.
  4. Serve garnished with lime zest, chilli & sesame seeds.
Photo by Navada Ra:


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