RED BEAN SOUP
This is a thick, "stew like" soup - very meaty tasing, with little meat. I got this from my boyfriend's mom.
Provided by Tracy Lee
Categories One Dish Meal
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil the Adzuki beans until they are slightly soft.
- Drain the water and rinse the beans, place them back in a large pot.
- Chop up the carrots, celery, and onions, and place them in the pot with the beans.
- Add the rest of the ingredients (spices, pork, water), except the sherry.
- Mix the ingredients.
- Cover and bring to a boil.
- Reduce heat and cook just under a boil for 2 to 3 hours (until beans are very soft, soup is thick and vegetables have thoroughly cooked).
- Before serving, add the sherry and stir.
- I like a particularly thick,"stew like" soup.
- If you want a thinner soup, just add more water!
- Also, I tend to add my spices liberally- just season to taste!
- The pork is mainly to give flavour, so get something with a little fat on it!
- Note: Adzuki beans are Japanese beans.
- You can substitute with other beans, but the cooking time may vary.
Nutrition Facts : Calories 460.4, Fat 11, SaturatedFat 3.7, Cholesterol 95.2, Sodium 1288.5, Carbohydrate 43.6, Fiber 9.5, Sugar 3.5, Protein 43.5
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