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Adzuki Bean Soup with Quinoa and Swiss Chard


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Rate this recipe 3.8/5 (4 Votes)


  • Adzuki Soak
  • 250 grams adzuki
  • 2 quartes cold water
  • The Base
  • 3 tbsp olive oil
  • 1 yellow onion chopped
  • 2 carrots chopped
  • 1 celery stick chopped
  • 2 garlic cloves
  • 1 tbsp ground cumin
  • 1 tsp curry
  • 1 tbsp smoked spicy paprika
  • 1 tbsp sweet paprika
  • 2 tbsp tomato paste
  • 4 whole tomatoes chopped in 4
  • 2 quarts cold water
  • 1 tbsp dried oregano
  • 1 bay leaf
  • 1 cinnamon stick
  • 1/2 cup quinoa
  • 1 cup chopped swiss chard
  • 1 piece kombu
  • Salt and freshly ground black pepper



Step 1

Adzuki Beans
Place beans in a large bowl and cover with water and let sit over night. Drain and rinse before using.
The Base
Heat the oil in a large pot over medium heat and then add onion, carrots and celery and cook for about 10 mins.
Add the chopped garlic and cook for another 5 mins.
Then add the spices and cook other 5 mins.
Then add the tomato paste and cook another 3 mins.
Then add the tomatoes and cook another 5 mins.
Then add the water and bring to a simmer and cook for 1-2 hours depending on beans. In the last 15 mins add the remaining ingredients.
Serve hot with some nice wholewheat brown bread and a little extra-virgin olive oil.


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