Bean Soup

Name: Bean Soup
Ingredients: 100 g mung beans (dry weight); 100 g adzuki beans (dry weight); 1 medium onion; 2 (400 g) cans chopped tomatoes; 1 (400 g) can kidney beans (cooked weight 240g); 1 teaspoon mixed herbs; 1 teaspoon paprika; 2 teaspoons oregano; 2 vegetable bouillon cubes; 3 tablespoons tomato puree (paste); 500 ml water; 2 tablespoons Worcestershire sauce (optional); 1 tablespoon soy sauce (or Tamari sauce) (optional); 3 garlic cloves (or more, as desired)

14 ingredients

11 steps

Ingredients

100 g mung beans (dry weight)
100 g adzuki beans (dry weight)
1 medium onion
2 (400 g) cans chopped tomatoes
1 (400 g) can kidney beans (cooked weight 240g)
1 teaspoon mixed herbs
1 teaspoon paprika
2 teaspoons oregano
2 vegetable bouillon cubes
3 tablespoons tomato puree (paste)
500 ml water
2 tablespoons Worcestershire sauce (optional)
1 tablespoon soy sauce (or Tamari sauce) (optional)
3 garlic cloves (or more, as desired)

Directions

1

Soak the mung and aduki beans overnight.
2

For best results, soak aduki beans at least 12 hours and mung beans at least 8 hours.
3

Cook mung and aduki beans in separate pots until tender, skimming any foam that appears during cooking.
4

In a large pot, saute the onions, herbs, paprika and oregano in a bit of water until the onions are softened and the herbs are fragrant.
5

Add tomatoes, kidney beans, cooked mung and aduki beans, vegetable stock cubes, tomato puree and water.
6

Also, add worchestshire sauce and soy sauce or tamari, to taste.
7

(From this step, soup can be cooked in a slow cooker/crockpot.
8

).
9

Bring the soup to a boil, then reduce the heat and allow to simmer for at least 45 minutes, up to a few hours, if time permits.
10

Before serving, mince and saute the garlic in a bit of water, to bring out the flavor.
11

Stir into the soup, simmer a few minutes more and serve.