Adzuki bean soup with pineapple

Ingredients for 4 servings:

• 1 cup adzuki beans (approx. 200 – 250 ml content)
• ½ pineapple
• 5 m.-sized potatoes
• 2 bell peppers
• 1 m.-sized onion(s)
• 750 ml water, optional vegetable stock
• 1 pinch(s) of caraway or cumin
• some chili pepper(s), fresh
• salt and pepper
• some oil for frying
• 1 dashes lemon juice, optional
• n. B. herbs, fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 10 minutes

vegan, detox, nutrient-rich

Soak the beans in cold water the night before. Wash the vegetables and dice them with the pineapple. Heat oil in a pot and sauté the onions and peppers. Rinse the soaked adzuki beans under running water and add them to the onions, then deglaze with water. Simmer for about 45 minutes. After about 25 minutes, add the potatoes and season. Finally, add the pineapple cubes to the beans, bring back to a boil, and season to taste. The soup is now ready to serve. Tips: The sweet flavor of the pineapple goes well with the spiciness of a chili pepper and the acidity of half a lemon. Herbs also round out the flavor and appearance. The soup tastes even better reheated. I’ve made another video for this recipe: https://youtu.be/X915eXuRol8