Azuki Bean and Squash Soup by Sommer White, MD
1 ½ cups azuki beans, washed and soaked 6-8 hours
6 cups water
2 bay leaves
2 inch piece kombu, soaked
1 cup onion, diced
2 cups winter squash (kabocha, butternut, acorn), small cube
Pinch of sea salt
4 cups vegetable broth
2 large carrots, chopped
2 T white miso, diluted in ¼ cup soup broth
½ t sea salt
½ cup minced parsley
1. Combine azuki beans with water, kombu and bay leaves in a stockpot and bring to a boil.
2. Simmer with the lid on for 40 minutes, until azuki beans get tender but not mushy.
3. Add a pinch of salt, broth, onions, and squash, and simmer for 20 minutes.
4. Add carrots and simmer for 5 more minutes