ADZUKI BEAN SOUP A: A AB: A B: A O: OK

  • 2 cups Adzuki Beans dry
    		• A: HB AB: A B: A O: HB
  • 1 pound Beef stew meat
    		• A: A AB: A B: N O: HB
  • Olive Oil
    		• A: HB AB: HB B: HB O: HB
  • Garlic
    		• A: HB AB: HB B: N O: HB
  • Onion (any non-green)
    		• A: HB AB: N B: N O: HB
  • a Carrot cut up
    		• A: HB AB: N B: HB O: N
  • a bulb Fennel cut up (opt)
    		• A: N AB: N B: N O: N
  • Thyme
    		• A: N AB: N B: N O: N
  • Salt
    		• A: N AB: N B: N O: N
  • a few leaves of Kale chopped up
    		• A: HB AB: HB B: HB O: HB
  • Turmeric
    		• A: N AB: N B: N O: HB
    Cook the beans. Brown the stew meat in olive oil and onions and garlic. Add turmeric, enough to cover meat in fry pan. Add water (as much or as little as you like, the more you add the more "soupy" it is)

    Add carrot, fennel salt and thyme. Cook until done. Add cooked adzuki beans.

    A few minutes before eating, Add a few big leaves of kale that you chopped up.

    This is SO GOOD! The broth is a dark golden brown, the orange carrots, the kale is bright green when only cooked a few minutes. Eaten alone, it is a very satisfying meal, even for me, who still eats carbs (allowed ones).

    Submitted by: O egroups Archives

    Copyright 2000 by ER4YT Recipe Project