Aduki bean and carrot soup

    9 hours 5 min

    Rich, warming, winter food to serve with a favourite fresh bread as a complete meal. Soup is a bit of an understatement. My family enjoys this as a hearty stew with crusty bread but it can be served as a soup/starter.

    2 people made this

    Serves: 4 

    • 150g aduki beans, preferably soaked overnight
    • 1 onion, chopped
    • 4 tablespoons olive oil
    • 2 to 3 garlic cloves, chopped or crushed
    • 2 medium carrots, finely diced
    • 1 (400g) tin chopped tomatoes
    • 1 tablespoon tomato puree
    • ½ teaspoon dried thyme
    • 1 bay leaf
    • 1L water or stock
    • salt and pepper to taste
    • chopped fresh parsley to serve

    Prep:15min  ›  Cook:50min  ›  Extra time:8hr soaking  ›  Ready in:9hr5min 

    1. Put the (pre-soaked) beans in a large pan and cover with at least 1cm of water. Bring to the boil and simmer gently, with a lid on until the beans are soft when tested, around 30 to 40 minutes. Check the water level occasionally and keep the cooking beans covered in water.
    2. In a large heavy-based pan, fry the onion in oil for a few minutes until translucent. Add the garlic and carrots and continue to fry for around 10 minutes, browning the vegetables a little.
    3. When the beans are cooked, add them, cooking water included into the pan with the fried vegetables. Add tomatoes and tomato puree and top up with water or stock to create the desired consistency (more liquid to be more of a soup, less to be more like a stew). Add the thyme and bay leaf and bring to a gentle boil.
    4. Season with salt and pepper (if you're using stock, remember that this may already contain some salt) then simmer, covered, for around 10 minutes before serving with a sprinkle of chopped parsley.

    Aduki beans

    Aduki beans (also called adzuki or azuki) are red mung beans.

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