Adzuki & Lotus Sweet Soup
Growing up I always looked forward to a bowl of warm adzuki bean (aka red bean) soup. I never knew that adzuki beans are good for you until I got older (and wiser?) But it’s true! It makes sense that they have high iron content and help those with anemia given their red appearance. The high fiber nature of beans helps to keep you satiated and helps with digestion.
Lotus seeds have long been used in traditional Chinese Medicine for its healing properties; anti-aging, and regulates blood pressure, for example. They are high in protein so it’s a secret weapon for vegetarians and vegans. You can find hulled (white) or un-hulled (reddish brown) varieties in most Asian supermarkets. It is said that the red lotus seeds have slightly higher protein and nutritional content.
Ingredients
½ cup adzuki beans, soaked overnight
½ rounded cup red lotus seeds. White lotus seed works as well 3 ½ c water
2 – 3 tbsp. maple syrup
Getting down to have some Fun
- Cover beans in water and soak them overnight.
- Drain water from the beans then place them in a medium saucepot. Add in rinsed lotus seeds and 3-½ cup water.
- Bring to a boil then turn the heat down to simmer. Cook for about 45 minutes or till the beans and lotus seeds are soft. Check often and add water as necessary to keep the top of ingredients wet.
- Turn off heat and stir in 2 tbsp. of maple syrup. *
*Notes
- Feel free to play with the sweetness here. The beans and lotus seeds are quite rich so I recommend using less sweetener at the beginning, taste, then add more if desired.