Azuki beans have a high nutritional value, with plenty of protein, fiber, trace elements, vitamins, and folic acid. Azuki beans’ “cocktail” of substances makes them beneficial not only for the liver and kidneys, but also for proper nutrition in general.
We’ve added some carbohydrates to this soup with the potatoes, but it’s still a healthy and tasty dish.
- 300 g of Azuki beans
- 1 medium potato
- 1 onion
- 1 carrot
- 1 sprig of rosemary
- Azuki beans have a tough skin and are small, so the ratio of external surface to mass is particularly high: they require a lot of soaking if used dry. At least 12 hours, but at least twice that.
- We cooked them on a low heat with little water to avoid dispersing the valuable nutrients too much.
- The onion was thinly sliced, and the carrot was cut into cubes.
- Cook the vegetables in a saucepan with a little oil and small amounts of hot water.
- A medium potato is peeled and washed before being cut into cubes.
- We combine it with the other stewed vegetables.
- Cooking time for azuki beans in water ranges from 60 to 90 minutes. We drain them before adding them to the vegetable casserole.
- We take a ladle of soup and whisk it before returning it to the pot.
- We serve it hot in a bowl with a sprig of rosemary for fragrance and some croutons on top.
- We finish with a tablespoon of oil and freshly crushed pepper.
Amount Per ServingCalories 222Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 372mgCarbohydrates 39gFiber 6gSugar 11gProtein 7g