Adzuki stew

1 cup adzuki beans
9 cups Water
1 Tbs Extra Virgin Olive Oil
1 medium onions, chopped
3 Cloves Garlic, chopped
2 medium stalks Celery, sliced
2 large Carrots, peeled and sliced
1 Parsnip, peeled and sliced
Sweet potato, peeled and diced
1 14.5 oz can Del Monte Diced Tomatoes, No Salt Added
2 Leeks washed carefully and sliced
1/2 tsp. Bouillon granules, low sodium

Soak adzuki in bowl overnight and drain. Place soaked beans into large pot with 8 cups of water. Boil for 15 minutes, then reduce heat and simmer for 30 minutes.

In separate pan, saute onions, carrots, garlic, and celery in olive oil until garlic and onions are softer, but not brown. Add the parsnips and sweet potato, stirring to keep from burning. Cook for 7 minutes, until veggies start to soften. Add canned tomatoes and 1 cup of water. Add the bouillon granules and bring to a boil. Add leeks and reduce heat to a simmer.

Drain adzuki and put back into the pot. Add contents of the pan to pot with the adzuki. Stir and reheat, letting contents become stew-like.

Number of Servings: 4

Recipe submitted by SparkPeople user NOONLES.