Lately, I have been incorporating adzuki beans into my diet. I always wanted to make soup with adzuki beans and canned tomatoes, but never got the chance until recently.
I decided to combine some leftover adzuki beans with canned tomatoes, vegetable stock, carrots, celery, and corn. Then I allowed the mixture to simmer for about 40 minutes.
You could use canned aduki beans or cook the dry beans. You could add any vegetables you would like, including green, leafy vegetables such as kale or chard.
The soup a delicious and easy vegan meal that is great for lunch. It only takes about an hour to make, so you should have no problem with this recipe.
Adzuki Bean and Tomato Soup (makes 4-6 8oz servings)
1 cup cooked adzuki beans (small red beans may be substituted)
1 28oz can whole tomatoes
¼ onion, chopped
¼ celery stalk, chopped
½ cup frozen corn
1 carrot, peeled and chopped
1 cup of vegetable stock
1 tbsp grapeseed oil
1 tsp olive oil
1 bay leaf
salt and pepper to taste
1 garlic clove (optional)
3-5 parsley leaves (optional)
Heat oil in dutch oven or pot over medium heat. Add pepper.
When oil sizzles, add onion and celery. Saute for 2 minutes or until onion appears clear.
Add carrots and corn. Saute for an additional 2 minutes.
Add the beans and saute for 2-3 minutes.
Add canned tomatoes, vegetable stock and bay leaf. Allow to simmer for 20 minutes.
Smash the garlic clove and add it to the pot. Add olive oil and salt. Allow soup to simmer for an additional 20 minutes over medium-low heat.
Serve in a soup bowl. Garnish with parsley leaves, if desired.
If you like this soup recipe, then check out my other soup recipes.
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Until next week, keep crafting and sharing.
Thanks for visiting!
Spinster Simone 🙂