Adzuki Bean Soup

Adzuki beans are prized in Japan as a kidney tonic. These small, red beans have a mild, sweet flavor that helps make this soup a soothing treat.

INGREDIENTS

1/2 cup diced squash
1/4 cup diced onion
1/4 cup carrot cut into half moons
1/4 cup diced celery
1/4 cup organic corn kernels
4-5 cups broth or water
2 cups leftover adzuki beans
1 1/2 t. shoyu soy sauce
1 1/2 t. umeboshi vinegar
2 T. finely sliced scallion, for garnish

Place vegetables in a soup pot. Top with beans, then cover with water. Cover pot and bring to a boil. Reduce flame to simmer on medium-low flame for 10 minutes. Add seasoning, cover and simmer another 5 minutes. Serve hot garnished with scallions.

Serves 4

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