Adzuki beans should not take that long to cook, especially when soaked. Maybe you got a hold of an old batch?

The Mushrooms are a good addition to the soup however it took me 2 1/2 hours to boil the adzuki beans and I had pre-soaked them the night before , I was using
a medium size pot , A bigger pot would’ve been better.
I added miso paste to boost the flavour and a tablespoon of kelp.
Shiitake mushrooms were also used however I would’ve preferred to have discarded them as they were bland and a little rubbery.
Very nutritious soup and keeps well for a couple of days in the refrigerator.

I just found your website and made this vegan soup – it is OUTSTANDING. Such complex flavors that are hard to find when making vegan recipes. I can’t wait to make it again for my vegan niece. The tarragon in a fantastic finish to it. I grow tarragon and just love having the chance to add it to the right dish. I made the recipe exactly as stated. Thank you very much.

This is my first adzuki bean recipe! Oh my gosh I can’t wait for it to be done (I’m simmering the last of it now!) I adjusted a few things here and there based on my personal taste but otherwise, I love the recipe and this is sure to become a staple. I love soups all year round and to find this site- I feel like I’ve found my people! Thank you!

Delicious

Excellent one Karen … I had use no oil…. So full of Yum ! The only difference I did I’ve roasted the veggies without any oil .. Just sprinkle shoya & broth then after roast, I trailed right back on the tomato paste step. Thanks for creating and sharing this . Lots of happy here. Peace

In reply to Grace E Karcher.

I meant, now adzuki beans are my preference.

I knew I wanted adzuki soup today, and this recipe is almost exactly what I had in mind! (But more intricate — hooray for leeks and dried mushrooms!) I’ll be making it tonight for sure. Thanks for sharing. 🙂