Adzuki And Squash Soup Food

VEGAN MUSHROOM AND ADZUKI BEAN STEW RECIPE

Vegan Mushroom and Adzuki Bean Stew Recipe image

This adzuki been stew recipe is filling and delicious. It sounds funny but it makes for a creamy and slightly sweet dinner!

Provided by Cheryl Najafi

Time 1h25m

Number Of Ingredients 18

Ingredients

1 cup dry adzuki beans
1/2 oz dried porcini mushrooms
1 Tbsp olive oil
1 Tbsp tomato paste
1 medium yellow onion (diced)
2 celery stalks (diced)
2 medium carrots (sliced into thin rounds)
2 garlic cloves (minced)
2 cups butternut squash (cut into chunks and frozen)
4 oz fresh oyster mushrooms (roughly chopped)
10 oz fresh wild mushrooms (roughly chopped)
4 cups vegetable broth
1/2 cup green lentils
1 Tbsp soy sauce
1 Tbsp lemon juice
2 tsp salt
1 tsp pepper
1/2 cup parsley (chopped)

Steps:

Place aduki bean in large bowl and cover with water by 4 inches. The beans will swell overnight so use plenty of water. When it is time to make the stew, drain the beans and place in a medium saucepan. Cover with water and bring to a simmer over medium high heat. Let simmer for 40 minutes.
Meanwhile pour 1 cup boiling water into a heat proof container and add the dried porcini mushrooms. Stir to submerge the mushrooms and set aside for 30 minutes. Drain the mushrooms and strain the water through a coffee filter. Set mushrooms and mushroom water aside.
In a large soup pot or Dutch oven heat oil and add tomato paste. Sauté tomato paste 1 minute then add onion, celery, and carrot. Cook 3 minutes then add garlic and cook 1 more minute. Add oyster, wild and porcini mushrooms. Cook until liquid releases about 5 minutes.
Add frozen butternut squash cubes, vegetable stock, mushroom water, lentils and beans. Simmer for 20 minutes then check beans for doneness.
When stew is ready remove form heat and season with soy, lemon juice, salt and pepper. Just before serving stir in chopped parsley.

Nutrition Facts : Calories 825 kcal, Carbohydrate 146 g, Protein 35 g, Fat 16 g, SaturatedFat 2 g, Sodium 9675 mg, Fiber 44 g, Sugar 30 g, UnsaturatedFat 13 g, ServingSize 1 serving

ADZUKI AND SQUASH SOUP

Adzuki and Squash Soup image

Aduki beans are wonderful, meaty tasting little Japanese red beans... this recipe is suitable for a vegan meal and is posted by a request. Canned beans can be used in place of the dried to save time. Prep time includes soaking beans overnight, but cook time does not reflect cooking the beans before adding to soup.

Provided by EdsGirlAngie

Categories Beans

Time 10h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup dried adzuki beans
1/2 butternut squash
5 1/2 cups water
1 cup onion, chopped
1 cup carrot, sliced
2 tablespoons balsamic vinegar
2 bay leaves
1 teaspoon dried savory
1 teaspoon dried rosemary or 2 teaspoons fresh rosemary
2 tablespoons barley miso
1/4 cup vegetable broth

Steps:

Prepare beans according to package directions.
Remove seeds from squash, remove peel and cut flesh into 1" cubes.
Place squash and remaining ingredients (except miso) in a large soup pot.
Bring to a boil, reduce heat and simmer until vegetables are tender, about one hour.
In a small bowl, mix miso and 1/4 cup broth until miso is dissolved.
Stir miso mixture into soup.
Do not boil soup after adding miso.
Serve immediately.

Nutrition Facts : Calories 264, Fat 0.6, SaturatedFat 0.2, Sodium 43.7, Carbohydrate 56.2, Fiber 10.9, Sugar 7.5, Protein 12

ADZUKI BEAN & BUTTERNUT SQUASH STEW

Adzuki Bean & Butternut Squash Stew image

Yield 4

Number Of Ingredients 7

Ingredients

1/2 cup vegetable broth
1 tablespoon fresh ginger, minced
1 tablespoon tamari
1 tablespoon toasted sesame oil
1 small or medium-sized butternut squash (cut in half or two-thirds) - peeled, seeds removed and cut into small chunks
2 cans adzuki beans, drained
Salt and pepper, to taste

Steps:

In a large pot or saucepan bring broth, ginger, tamari and sesame oil to a light simmer. Add squash and cover. Cook for 10 to 15 minutes or until squash is soft. Add beans and mix well; continuing to cook for another 2 to 3 minutes. Add salt and pepper, if necessary. Add additional broth if stew becomes too dry.

ADZUKI BEAN SOUP

Adzuki Bean Soup image

This is a mild soup that is healthy, simple, and quick. I used more soy sauce and I replaced the cubed squash with some pureed that I had in the freezer. I also added cayenne and red pepper flakes. I am also thinking some broth might be good in place of the water, for added flavor. From Eden Organic Foods.

Provided by Vino Girl

Categories One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 ounce) can adzuki beans, do not drain
1 cup water
1/2 cup butternut squash or 1/2 cup buttercup squash, seeds removed and cubed
1/2 cup onion, diced
1/4 cup celery, diced
1/4 cup corn, fresh or frozen
1/4 teaspoon salt
1/4 teaspoon soy sauce
2 tablespoons scallions, finely chopped

Steps:

Place all ingredients, except the soy sauce and scallions, in a soup pot; cover and bring to a boil.
Reduce heat to medium-low, and simmer for 15 to 20 minutes.
Reduce heat to low, and add the soy sauce.
Simmer 5 more minutes.
Garnish with scallions and serve.

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In a small sauce pot, bring 3 cups of water to a gentle boil. Add the pre-soaked adzuki beans, reduce heat to low, cover, and simmer for 30 minutes, while you prepare the soup.
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