Adzuki Bean and Sea Vegetable Soup
Serve this nourishing soup for breakfast, lunch, or dinner.
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Cooking tools:
- Slow cooker
- Stove
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Grater
- Garlic press
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 1 cup adzuki beans soaked for 8 to 12 hours
- 1 tablespoon coconut oil
- ½ onions diced
- 4 cloves garlic crushed
- 1 inches finely grated fresh ginger
- 3 carrots diced
- 2 celery stalks diced
- 6 shiitake mushrooms sliced
- 2 slices wakame broken into small pieces
- 8 cups water (or bone broth or vegetable broth)
- 2 teaspoons sea salt (omit or lessen if you are using a salted stock)
- chopped cilantro
- hot pepper sesame oil
- dash brown rice vinegar
- dash coconut aminos (or wheat-free tamari)
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