Adzuki Bean Soup

From: skyblue53

On Feb 13, 2007

I made this with a few alterations. Instead of water I used homeade vegetable stock, 1 tbls herb de provence and the rest as stated. Added some leftover cooked spinach and cubes of butternut squash. With crusty bread made a very tasty winter's night supper. Thank you! Oh, I did follow Roosie's suggestion of sauteeing the onion, celery and garlic with the herbs first.

From: dicentra

On Feb 8, 2006

I made this last night. It needs something... It was a little bland. I would add potatoes and carrots to it and maybe add some cumin. I don't know that I will make this one again.

From: Roosie

On Oct 22, 2004

I did puree about 1 or 1 1/2 cups of this, which gave it a creamy consistancy like a nice black bean soup. I used organic red adzuki beans, which were very nice. They have a very nice flavor to them. I was a little scared of the whole tsp of allspice, but I perservered and added all of it- I'm glad I did, yum! I removed the bay leaves, but couldn't find the cloves. We didn't bite down on any, so I suppose that they either somehow discenegrated or we were too busy eating this yummy soup to notice. I didn't have fresh herbs, so I used 1 tsp rosemary and 1 tsp oregano as suggested plus an additional 1/3 tsp savory. I was kind of surprised, but in the end I felt that this wanted some Indian spicing (I guess maybe it reminded me of a dal?) so I added 1 1/2 tsp "Emotional Balance" Spice Mixture #48156 and about 1/4 tsp garam masala. I think that maybe had I used fresh herbs, I wouldn't have craved this additional spicing- it smelled wonderful while cooking. We served with some yogurt and it made a delicious lunch. Next time I might try sauteeing the celery and onion in the herbs before cooking, as I feel this brings out the flavor much better than just simmering. Thank you for a lovely recipe, Minx!

From: Chef #705350

On Dec 27, 2007

I added a couple of tablespoons of olive oil and a couple of teaspoons of curry powder - yummm!