Spring is here!
This post is kind of a “farewell to soup”. Well, maybe not a farewell, (because I will be devouring mass gazpacho this summer), but warm soup is my absolute favorite part about Winter. And, I almost exclusively reserve soup for cold weather. So, for me, a farewell to Winter is a farewell to soup.
Now that Spring has sprung, I am looking forward to fresh raw veggies, warm sunshine, and long days in the garden. Birds are singing, frogs are chirping, flowers are blooming…
But, I’m not going to get too ahead of myself. Since it is still a chilly 40 degrees in my neck of the woods… Soups on!!
~Welcome back Spring… I missed you so. <3
Adzuki Bean and Cabbage Soup
- 1 cup adzuki beans -soaked overnight
- 3 carrots, sliced
- 4 cloves garlic, crushed
- 4 tbsp white miso (more or less if you so desire)
- 1 yellow onion, chopped
- 1 head of cabbage, chopped into thin strips
- 14 cups water
- salt to taste- I’m not going to give an amount, as I tend to use a lot and I would hate to see how much that actually is. :)
Place beans and water into a large pot and bring to boil. Reduce heat and simmer on medium-low heat for about 30-40 minutes. Add all other ingredients and simmer an additional 30-40 minutes, or until beans are tender.
Serve hot and store leftovers in fridge.