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Red Bean Soup

A traditional Chinese sweet soup made by simmering adzuki beans with lotus seeds and fragrant dried tangerine peel.

105 minEasyServes 4210 cal/serving

ChineseSoupStovetopVeganVegetarianStandardHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

  • 1 cup adzuki beans, soaked
  • 6 cups water
  • 1 piece dried tangerine peel, scraped
  • 1/4 cup dried lotus seeds, soaked
  • 1/2 cup rock sugar

Instructions

  1. 1

    Bring 6 cups water to a boil in a large pot over high heat.

  2. 2

    Add drained 1 cup soaked adzuki beans, 1 piece scraped dried tangerine peel, and 1/4 cup soaked dried lotus seeds to the pot.

  3. 3

    Reduce heat to low, cover, and simmer for 75 minutes until beans are soft.

  4. 4

    Stir in 1/2 cup rock sugar until completely dissolved.

  5. 5

    Ladle into bowls and serve warm.

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Questions

How long does Red Bean Soup take?

As written, 105 minutes: 15 of prep and 90 of cooking. The longest single stretch is step 3 (1 hour 15 minutes): "Reduce heat to low, cover, and simmer for 75 minutes until beans are soft."

How do I know when Red Bean Soup is done?

Go by the cues in the method rather than the clock. Step 3: cook until beans are soft.

How many calories are in Red Bean Soup?

One serving (the recipe makes 4) is about 210 calories, with 7 g protein, 45 g carbohydrate and 1 g fat, plus 6 g fiber and 15 mg sodium. The figures are estimates computed from the ingredient list.

How long does Red Bean Soup keep?

Refrigerate Red Bean Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Red Bean Soup?

Yes. As written it serves 4. Halved, the beans drops from 1 cup to 1/2 cup; doubled, it is 2 cups. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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