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Adzuki Bean Soup

This is a mild soup that is healthy, simple, and quick. I used more soy sauce and I replaced the cubed squash with some pureed that I had in the freezer. I also added cayenne and red pepper flakes. I am also thinking some broth might be good in place of the water, for added flavor. From Eden Organic Foods.

Recipe card by Vino GirlEditorial by recipesvibrant · Updated October 15, 2026
CornBeansVegetableSouthwestern U.S.Native AmericanLactose Free
Adzuki Bean Soup

Total time

35 min

Servings

2

Calories

758.5

Category

One Dish Meal

This one-pot Adzuki Bean Soup highlights the earthy, nutty flavor of small red beans paired with the sweetness of corn and aromatics. It is a quick, nourishing meal perfect for busy weeknights when you want a plant-based, fiber-rich dinner on the table in under 40 minutes.

Ingredients

Makes 2 servings

  • 1 adzuki beans
  • 1 water
  • 1/2 onion
  • 1/2 celery
  • 1/4 corn
  • 1/4 salt
  • 1/4 soy sauce
  • 1/4 scallions

Method

  1. Place all ingredients, except the soy sauce and scallions, in a soup pot; cover and bring to a boil.

  2. Reduce heat to medium-low, and simmer for 15 to 20 minutes.

  3. Reduce heat to low, and add the soy sauce.

  4. Simmer 5 more minutes.

  5. Garnish with scallions and serve.

Cook's notes

  • Ensure the adzuki beans are pre-soaked or canned to meet the 35-minute cook time; dry unsoaked beans will require a much longer simmer.
  • Dice the onion and celery into uniform quarter-inch pieces so they soften at the same rate as the beans.
  • Stir the soy sauce in only during the final five minutes to maintain its deep, savory profile without it becoming overly salty from prolonged boiling.
  • Use a heavy-bottomed pot to distribute heat evenly and prevent the beans from sticking to the base during the initial boil.

Easy swaps

  • Instead of Adzuki beans, use Black turtle beansProvides a similar earthy profile, though the soup will take on a darker, richer color.
  • Instead of Corn, use Roasted poblano peppersSwapping corn for poblanos shifts the dish from sweet to a mild, smoky Southwestern heat.
  • Instead of Soy sauce, use TamariA direct swap for those needing a gluten-free alternative that retains the same depth.
  • Instead of Water, use Vegetable brothReplacing water with a high-quality broth adds a layer of complexity to the soup base.

Frequently asked

Can I use dried adzuki beans instead of canned?

Yes, but you must soak them overnight and increase the simmer time to approximately 60-90 minutes until they reach your desired tenderness.

How do I keep the corn from becoming mushy?

If you prefer a crunch, add the corn during the final 5 minutes of cooking rather than at the very beginning.

Is this soup suitable for meal prep?

Absolutely. Because it is a simple one-pot meal, it holds up very well in the refrigerator and the flavors often deepen after sitting overnight.

What can I serve with this soup?

It pairs excellently with a side of warm corn tortillas or crusty sourdough bread to soak up the savory broth.

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