Azuki Bean and Squash Soup

Azuki Bean and Squash Soup by Sommer White, MD

Serves 4-6


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