Yucatan-inspired Adzuki Bean Soup

From Molly Schemper

This is a simple and surprisingly flavorful vegan bean soup that I unfortunately neglected to photograph. So here, instead, is a photo of some adzuki beans, small, red beans that are packed with protein and fiber, not to mention zinc, magnesium, iron, and potassium. Easily digestible and a staple of ayurvedic medicine, adzukis are believed to reduce swelling and act as a diuretic, among other properties.

Ingredients

2 cups adzuki beans (soaked overnight in 4 cups water and strained)
4 cups vegetable stock
2 tablespoons coconut oil
1 Spanish onion (medium dice)
1 carrot (peeled & medium dice)
3 ribs celery (medium dice)
3 tablespoons chopped garlic
2 ancho chiles (stems and seeds removed)
2 guajillo chiles (stems and seeds removed)
2 bay leaves
2 avocado leaves
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon fennel pollen
1 tablespoon onion powder
1 tablespoon garlic powder
salt & pepper to taste

Preparation

Place a large stock pot on medium-high heat. Ad your coconut oil, onion, celery, carrot, and garlic and sauté for 5-10 minutes or until the vegetables begin to caramelize. Then add your spices, and peppers.

Sauté with the vegetables for 2-3 minutes and add some salt and pepper to start the seasoning.

Next add your beans and stock. (Make sure to clean the pot with a wooden spoon at this time.) Bring to a simmer and cook for 45 minutes or until the beans are cooked through and begin to fall apart. Season a bit more and puree with a stick blender.

Once soup is pureed, pass it through a fine mesh strainer. Check the soup for seasoning and if it is good, the soup is now ready to be served.

Molly Schemper is on the board of Slow Food Chicago and a co-owner of Chicago’s Fig Catering.