Adzuki beans are not so popular but trust me they are delicious and can make a yummy and nutritious meal just perfect for a winter days. This soup makes an ideal, filling lunch and you will love its wonderful vibrant colour. Give it a go. Get creative!
Adzuki bean soup
120g adzuki beans
3 tbs oil or olive oil
chopped: 1 onion, 1 carrot, 1 parsnip
1 clove of garlic, chopped
400-500g tin chopped tomatoes
1 tsp of fresh chopped thyme
1 small bay leaf
1 tsp smoked paprika
700ml stock or water
salt and pepper.
Soak bean for 3-4 hours and then rinse under cold running water. Drain well.
Heat the oil in a large saucepan, add onion, carrot and parsnip and cook over moderate heat for few minutes till softened. Add garlic and cook for 2 more minutes. Then add all remaining ingredients, stir well and bring to the boil. Add a bit of sugar (1-2 dessert spoons) if tin tomatoes are very sour. Reduce the heat, cover and cook gently for 1 hour. If necessary add more water so that it is not too thick.
Pour into warm soup bowls sprinkled with fresh parsley. Serve with crusty bread or baguette.