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.
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