ADZUKI BEAN SOUP WITH QUINOA AND SWISS CHARD RECIPE - (3.8/5)
Provided by Shuger
Number Of Ingredients 23
Steps:
- 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.
BEAN AND SWISS CHARD SOUP
Provided by Barbara Kafka
Categories Soup/Stew Bean Leafy Green Pasta Lunch Winter Healthy Chard Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 5 cups (1.25 liters); 4 first-course servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, cook the chard with 1/2 cup (125 ml) water and the salt over medium heat until tender. Drain the chard, reserving any liquid that remains. Coarsely chop the chard.
- Very finely chop anchovies together with the rosemary.
- In a medium saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies and rosemary. Cook, stirring for 1 minute. Discard the garlic. Stir in the chard and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes.
- Stir in the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.
- Pass Parmesan cheese at the table.
SWISS CHARD AND CHICKPEA MINESTRONE
This simple minestrone, packed with Swiss chard, does not require a lot of time on the stove.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, pastas, soups and stews, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven. Add the onion, carrots and celery. Cook, stirring, until beginning to soften, about three minutes. Add 1/2 teaspoon salt and the leek. Continue to cook, stirring often, until tender, about three minutes. Add the garlic, stir for about a minute, and then stir in the water, tomato paste and the bouquet garni. Bring to a simmer. Add salt to taste, reduce the heat to low, cover and simmer 30 minutes. Stir in the chickpeas. Taste and adjust salt. Remove the bouquet garni.
- Add the Swiss chard and the pasta to the soup, bring back to a simmer, and simmer another 10 minutes or until the pasta is cooked al dente. Grind in some pepper, taste and adjust seasonings. It should be savory and rich-tasting. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 817 milligrams, Sugar 5 grams
SWISS CHARD BEAN SOUP
This hearty soup combines nutritious Swiss chard with other garden favorites. Its light broth is surprisingly rich in flavor, and the grated Parmesan packs an additional punch. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven , saute the carrot, zucchini, yellow squash and onion in oil until tender. Add garlic; saute 1 minute longer. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until chard is tender. Just before serving, sprinkle with cheese.
Nutrition Facts : Calories 94 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 452mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
ADZUKI BEAN SOUP
This is a mild soup that is healthy, simple, and quick. I used more soy sauce and I replaced the cubed squash with some pureed that I had in the freezer. I also added cayenne and red pepper flakes. I am also thinking some broth might be good in place of the water, for added flavor. From Eden Organic Foods.
Provided by Vino Girl
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients, except the soy sauce and scallions, in a soup pot; cover and bring to a boil.
- Reduce heat to medium-low, and simmer for 15 to 20 minutes.
- Reduce heat to low, and add the soy sauce.
- Simmer 5 more minutes.
- Garnish with scallions and serve.
ADZUKI BEAN SOUP
I've just discovered adzuki beans, and if you've never tried them, I strongly recommend them ! They are highly nutritious, and contain 25% protein, one of the highest ratios among beans. This spicy soup is a lovely way in which to make their acquaintance. My personal preference for the fresh garden herb mixture is half rosemary/half oregano, but by all means use what you like best !
Provided by FlemishMinx
Categories Beans
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the adzuki beans well in several changes of water, then drain.
- In a large pot, bring the 6 cups water to a boil.
- Add all ingredients and boil rapidly for 15 minutes.
- Reduce heat and simmer, covered, for 2 hours.
- You may puree fully or partially for a smoother soup, but I prefer it just as it is.
- Serve with slices of GOOD bread!
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- Adzuki Bean Coconut Curry (Vegan, Gluten-Free) I love curries because they’re warm, comforting, and seriously delicious. And this filling adzuki bean coconut curry is no exception.
- Adzuki Bean Bowls. Grain bowls are super popular for two good reasons. First, they’re pretty healthy and wonderfully delectable. Second, they’re crazy-easy to make and will fill you up all day long.
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- Vegan Adzuki Bean Meatballs. These meatballs might be vegan, but I promise you won’t feel like you’re missing out. They taste ah-mazing! These just have the added benefit of being healthy.
- Anko (Red Bean Paste) I love Anko! This deliciously sweet red bean paste is commonly found in dishes throughout Asia, from savory meals and bread to sweet desserts.
- Vegan Spaghetti Bolognese. Spaghetti Bolognese is classic Italian food. This vegan version has all the flavor but none of the meat! It also has a few more veggies, so it’s healthy and super filling.
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- Sweet Potato Adzuki Bean Burger. These flavorful bean burgers are perfect for a light summer evening. They’re crazy tasty, filling but not heavy, and are sure to wow your family!
- Hobak Beombeok (Korean Squash, Sweet Potato, and Bean Porridge) All things Korean have been in the cultural spotlight the last few years. K-Pop, K-Dramas, Korean skincare, and, of course, delicious Korean cuisine.
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