Azuki Bean Soup with Pineapple
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 13 hrs 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cup azuki beans (approx. 200 - 250 ml content)
- 0.5 ½ pineapple
- 5 medium potato (s)
- 2 bell pepper (s)
- 1 medium onion (s)
- 750 ml water, optional vegetable stock
- 1 pinch (s) caraway or cumin
- some chilli pepper (s), fresh
- salt and pepper
- some oil for frying
- 1 squirt lemon juice, optional
- herbs, fresh
Print Recipe
Pin Recipe Instructions
- Soak the beans in cold water the night before.
- Wash the vegetables and dice with the pineapple.
- Heat the oil in a saucepan and sweat the onions and diced paprika in it. Rinse the soaked azuki beans under running water and add to the onions, deglaze with water. Simmer everything for about 45 minutes, after about 25 minutes add the potatoes and season. Finally add the pineapple cubes to the beans, bring to the boil briefly and season again to taste. Now the soup can be served.
- Tips: The spiciness of a chilli pepper and the acidity of half a lemon go well with the sweet taste of the pineapple.
- Herbs also round off the taste and appearance.
- The soup tastes even better when warmed up.
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