Adzuki Bean and Sea Vegetable Soup

Ali Segersten (author) Jan 27, 2012
Adzuki Bean and Sea Vegetable Soup
Average Recipe
Prep Time
15 minutes
Cook Time
45 minutes

Serve this nourishing soup for breakfast, lunch, or dinner. You can make this on the stovetop or in your slow cooker. Although adzuki beans don't need to be soaked before cooking, I have found that when using the slow cooker you need to soak them in order for them to cook properly. Before you go to work or school in the morning, place your beans in a bowl and cover with filtered water. Then before you go to bed that night, drain the beans and place them into your slow cooker with the rest of the ingredients. You will wake up to a pot full of warm soup to serve for breakfast or ready to pack for lunch! I prefer to use Homemade Chicken Stock instead of water for the base of the soup; it adds much more flavor and nutrients. Serve this soup with a dollop of Basic Sticky Brown Rice if desired.

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Adzuki Bean and Sea Vegetable Soup

Preparation Note

Soak adzuki beans for 8 to 12 hours before cooking.

1 cups adzuki beans soaked for 8 to 12 hours
1 tablespoons coconut oil
½ onions diced
4 cloves garlic crushed
1 inches finely grated fresh ginger
3 carrots diced
2 celery stalks diced
6 shiitake mushrooms sliced
2 slices wakame broken into small pieces
8 cups water (or bone broth or vegetable broth)
2 teaspoons sea salt (omit or lessen if you are using a salted stock)

Optional Garnishes

chopped cilantro
hot pepper sesame oil
dash brown rice vinegar
dash coconut aminos (or wheat-free tamari)