Adzuki bean soup

2 cups Adzuki beans, soaked in water overnight
1 tablespoon toasted sesame oil
1 small onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 teaspoons cumin
1/2 teaspoon turmeric
3 garlic cloves, chopped
2 tablespoons freshly grated ginger
2 quarts chicken or vegetable stock in water
sea salt
freshly ground white pepper
1/2 cup freshly squeezed lime juice
1/2 cup chopped cilantro

Drain the beans, place the beans, along with 5 cups of cold water in a large heavy bottom pot and bring to a boil. Cook 1 hour or until tender. Drain beans and set aside. In a stockpot, heat the sesame oil over medium heat. Add the onions, carrots, celery, cumin, turmeric and saute until tender, about 10 minutes. Add the garlic and ginger and cook 1 minute. Add the beans, stock and salt and pepper to taste. Simmer an additional 25 minutes or until beans are tender, stirring occasionally.

Add lime juice and cilantro before serving. This soup can be immulsufied

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user BRIDGETDIONNE.