Red Bean Soup
1 cup dry aduki beans, rinsed & soaked overnight in water to cover
8 cups water
Lemon Juice to taste
Sea Salt. To taste
1 pound carrots, sliced ( 16 ounces )
1 teas. oil. ( olive or canola )
1 large onion
4 cloves garlic, sliced
1 teas. basil
1/2 teas. oregano
1/2 teas. thyme.
Discard soaked water from beans and rinse until clear. Place beans in large soup pot, add salt and 8 cups of water. Simmer until beans are soft approximately 45 minutes. Add carrots and simmer for 10 minutes. Saute onions, garlic, lemon juice, garlic and herbs in oil until onions are soft. Add them to the soup. When the carrots are tender, puree the soup in a blender or food processor.
Note* You can substitute potatoes for some or all of the aduki beans.
See other recipes submitted by Paula Litt