Adzuki Bean Soup with Kale and Sweet Potato
There’s nothing like a bowl of soup on a cold, windy day. This adzuki bean soup with kale and sweet potato is exactly what I want to make whenever winter really settles in, warm, comforting, and good for you.
At the base is the adzuki bean, a sweet, nutty, easy-to-digest bean that cooks faster than most white beans.
Why You’ll Love This Recipe:
- Warm, comforting, and packed with good-for-you ingredients
- Adzuki beans cook faster than most white beans
- Naturally vegan and gluten-free
- Great for meal prep, freezes well
Key Ingredients & Substitutions:
- Adzuki beans – sweet, nutty, and easier to digest than most beans, with a shorter cooking time too. Like most legumes, soak for at least 6 hours before cooking.
- Kale – remove the tough center stem before chopping, it has a woody texture that’s unpleasant to eat.
- Sweet potato – swap in regular potato or carrots if that’s what you have.
Pro Tips for Success:
- Don’t add salt while the beans cook, it slows down softening. Salt only at the end, once everything is tender.
- Soaking more beans than you need? Freeze the extra in 1-cup portions for next time.
- Change the soaking water at least once if you can, it helps the beans cook more evenly.
Serving Suggestions
- Top with a swirl of coconut yogurt for extra creaminess
- Serve with crusty bread for dipping
- Great for meal prep, reheats well throughout the week
FAQ
- Why shouldn’t I add salt while cooking the beans? Salt slows down the softening of legumes, always add it at the end once they’re tender.
- Do I need to soak the beans? Yes, soak for at least 6 hours, changing the water once if you can.
- Can I substitute the adzuki beans? Green lentils work well as a substitute here.
Looking for more tasty recipes?
- Vegan potato and white bean soup
- Green lentil and mushroom soup
- White corn and miso soup
- Coconut vegetable and tofu curry soup
Adzuki Bean, Kale and Sweet Potato Soup
Ingredients:
- 1 cup dried adzuki beans soaked in fresh water for at least 6 hours, rinsed and drained (weight is for the dry beans before soaking)
- 2 medium sweet potatoes, or 1 large coarsely chopped
- 1 cup kale tough center stem removed (about 4-5 stalks)
- 1 medium onion (about 1 cup) chopped
- 2-3 celery stalks leaves included, chopped
- 2 tbsp olive oil
- 1 tsp ground turmeric
- ¼ tsp ground nutmeg
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 6 cups water
- ½ cup chopped parsley
Instructions:
- Sauté the aromatics: Heat the olive oil in a deep pot over medium heat. Add the chopped onion, celery, turmeric, nutmeg, and black pepper, and cook for about 5 minutes, stirring occasionally.
- Add the beans: Add the soaked, rinsed, and drained adzuki beans along with the water. Bring to a boil and cook for 20 minutes over medium-high heat.
- Prep the kale: Using a knife or clean hands, remove the tough center stem from the kale leaves. Coarsely chop, or tear into large pieces by hand.
- Finish cooking: Add the chopped sweet potatoes and kale. Bring to a second boil and cook for another 30 minutes, adding more water if needed. Once the beans and sweet potatoes are soft, add the salt and stir. Turn off the heat and stir in the chopped parsley. Serve hot.
Notes:
- Don’t add salt while the beans cook, it slows down softening significantly. Salt only at the end, once everything is tender.
- Soak the beans in fresh water for at least 6 hours, changing the water at least once if you can. Rinse well before cooking.
Did you make this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils
I made this as written a for dinner tonight and the whole family loved it, even my somewhat picky 8 year old! This soup feels so nourishing thanks to the large quantity of turmeric. I might add sone red chilli flakes next time but otherwise this is perfect.
Thank you! so glad you liked it
The most delicious soup ever! I’ve made this soup a few times now; first time following recipe exactly as is. Second time I didn’t have adzukis so I used green lentils… amazing too. Third time I didn’t have sweet potato so I used a few carrots and normal potatoes… didn’t have adzukis or green lentils so I used toor Dahl lentils and topped the bowl with some coconut yogurt for serving and it was absolutely amazing. All the spices work so good together.
Thanks for this incredible and versatile recipe!
I tailored the recipe and began by browning 3 oz of pork short ribs to enrich the broth (yes, I know it’s a vegan recipe). I used Mursaski white sweet potatoes from the garden. Finally, I used 5.5C of water and added 1/2C of white wine before serving.
Next time, Cannelli or white beans will be the legume. Great recipe with which to wheel and deal.