Adzuki and Black Bean Soup

Beans are a wonderful source of protein, especially when combined with grains. At this time of year (during the colder months), I love using adzuki and black beans in my dishes.

The spices in this recipe are particularly helpful for warming our body and stoking our digestive fire for easy digestion.

With gratitude to Kate O’Donnell, author of The Everyday Ayurveda Cookbook. I modified the beans and greens in this recipe to suit my fancy and I believe it will suit yours, too.

Recipe

3 cups cooked beans – black beans and adzuki
2 cups cooking water or vegetable broth
2 carrots – chopped
2 large kale leaves – chopped
1 tsp turmeric powder
1 tbsp oil or ghee (dairy)
2 tsp cumin seeds
1 ½ tsp coriander powder
1 tsp salt

Instructions

• In a large saucepan, bring the beans, water or broth, vegetables, and turmeric powder to a boil over high heat

• Cover and simmer on low heat for 15-20 minutes, until vegetables are soft

• Warm the oil in a small saute pan over medium heat

• Add cumin seeds and saute until you can smell aroma (2-3 minutes)

• Add the seasoning (cumin and coriander powder) to the pot with the beans and simmer for 5 more minutes

• Remove from heat and stir in salt

• Optional: use an immersion hand blender to puree half the soup to desired consistency

• Serve in a bowl with avocado slices, sprinkle with chopped cilantro

Genia’s Spoon Me Tips

This thick, luscious soup is wonderful over a bed of cooked grains. If you want to get your greens in, this is a great opportunity to enjoy kale – chop well and go kale crazy.

Please soak your beans and grains and wash well before cooking. This will help digest your beans better and alleviate gas and bloating.

Much warmth and cozy love, 
Genia