Squash & Adzuki Beans
This recipe reminds me a Japanese style soup because of kombu (kelp or seaweed). It’s a nice change from my normal chicken broth and cream based squash soup. This one has a much cleaner taste, and really highlights the flavor of each ingredient.
YIELD
6 servingsPREP
20 minCOOK
90 minREADY
110 minIngredients
Directions
Soak beans overnight.
Drain.
Place beans, water, and kombu in a medium-size saucepan.
Bring to a boil, then reduce heat and simmer, covered, for 1 hour.
Stir in squash and ginger root, then cover and simmer 30 minutes longer.
Mix gently with a wooden spoon, and break up the kombu which has softened.
Serve garnished with parsley.
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