Red Bean Soup

Name: Red Bean Soup
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 servings
Cuisine: Chinese
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

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

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

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

Reduce heat to low, cover, and simmer for 75 minutes until beans are soft.
4

Stir in 1/2 cup rock sugar until completely dissolved.
5

Ladle into bowls and serve warm.

Questions

How long does Red Bean Soup keep?

Refrigerate it 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. Every ingredient in this entry carries precomputed half and double quantities, 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.

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