Adzuki Bean and Cabbage Soup

adzuki bean and cabbage soup

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. :)

adzuki beans

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.

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14 Responses to Adzuki Bean and Cabbage Soup

  1. Kristin says:

    I’m so happy I found your blog. I tried this recipe tonight and LOVED it!! It was my first time cooking with adzuki beans and I liked them a lot. I halved the recipe because there are only 2 of us and still have lots of leftovers. Thank you!

  2. Melissa says:

    I’m new to the vegan world. What is miso and where can I get it? Keep in mind that I live in Montana, nowhere near a WholeFoods store and the nearest healthfood store is an hour away and I’m not sure what they carry.

    • allyson says:

      HI Melissa!

      Miso is a fermented soybean paste. It comes in a few colors/flavors. I have had NO luck getting it anywhere around my small town either… so I feel your pain. I recommend checking out international/Asian groceries if you have one nearby… they always carry it, no matter where I go in the refrigerated section. I have also seen it dehydrated or sold as a concentrate in my large chain grocers “International foods” aisle next to the nori wraps. If you have an international grocery around you, that is your best bet as you can usually pick up a TON of it for under $2. If it’s a last resort type of thing, you can always order it online, a small tub will last a great long while and imparts a really nice flavor into many dishes.
      good luck!

      :) allyson

  3. Xiaolu says:

    I love adzuki beans but am so used to them in sweet applications (Chinese food tends to use them most for those). Since you’ve combined them into a wonderful soup using a favorite vegetable of mine, I may just have to expand my horizons.

  4. Christy says:

    I <3 azuki beans! Yum!

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  6. Adzuki beans and me, we’ve had our share of disagreements. They look so small and cute but I’ve never managed to whip up anything tasty from them. :-/ This recipe makes me ponder whether I should give them one more try.

    • allyson says:

      Thanks Maija,
      Adzuki Beans must be an acquired taste. I like em pretty well, and my husband really really dislikes them. ;) The good thing about this recipe is that it mostly tastes like cabbage soup. (the worst part I find about adzuki beans is that they always seem undercooked, regardless if they are or not). I would highly recommend soaking the beans at least eight hours. :)

  7. Hey- thanks for your comment!

    I loved the question in your ‘About Me’ –> “So you can’t even eat mashed potatoes??” lol :D

    Best question I ever got: Is this a vegan apple?

    • allyson says:

      That is sooo funny! :D Lot’s to learn… and lot’s to tell people about! I’m glad to have found your site!!

  8. Kim says:

    Thank you for posting such a beautiful dish! It looks amazing and I love anything with cabbage in it. You do such a great job here with your website. Keep it up!


  9. Rose says:

    This soup just sounds so good. I love the combo of adzuki and cabbage…I’ll definitely be giving this a try before warm weather sets in!

    Happy Spring.