Aduki bean soup

Whenever I teach a cooking class, I always include a soup. Last night’s class was no different. I went digging around on the internet for a new and different Aduki bean soup recipe and found this gem on Susan Ciminelli’s website. This “detoxifying” Aduki bean soup looked to be yummy and health supportive. I made a few tweaks to her recipe and whipped it up for my Real Food for Real Guys class. It was delicious. So good in fact, that I made another batch today for home use at the Rubin Rodeo.

Adzuki beans are a good source of minerals such as magnesium, potassium, iron, zinc copper, and manganese along with B vitamins. As a high-potassium, low-sodium food they can help reduce blood pressure and act as a natural diuretic.

In Chinese medicine, it is said that beans overcome the feeling of fear and they encourage bravery. We could all use some of that in these trying times.


Detoxifying Adzuki Bean Soup

1 cup Adzuki beans, soaked in water overnight (or 2 cans Eden brand Aduki beans)
1 tablespoon coconut or extra virgin olive oil
1 small onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 teaspoons cumin
1/2 teaspoon turmeric
3 garlic cloves, chopped
2 tablespoons freshly grated ginger
2 quarts chicken or vegetable stock
1/2 cup freshly squeezed lime juice
1/2 cup chopped cilantro

Drain the beans, place the beans, along with 5 cups of cold water in a large heavy bottom pot and bring to a boil. Cook 1 hour or until tender. Drain beans and set aside. (If using canned beans, simply rinse and drain)

In a stockpot, heat the oil over medium heat.

Add the onions, carrots, celery, cumin, turmeric and saute until tender, about 10 minutes.

Add the garlic and ginger and cook 1 more minute.

Add the beans, stock and salt and pepper to taste. Simmer an additional 25 minutes or until beans are tender, stirring occasionally.

Just before serving, add lime juice and cilantro.


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