A walk at dusk inspired soup for dinner. Fall has arrived, and I’m happy to have the wealth of colorful organic peppers still here, even as the winter squash, pomegranates, and persimmons arrive. The last of the plums, peaches, and nectarines sit next to the asian pears in the Kashiwase booth at the Santa Cruz Wednesday Farmer’s Market, and my fruit bin is filling up with the newly harvested apples. I love buying my vegetables based on what is in season and planning my meals based on that – but one of the vendors mentioned that we are at the end of the carrot season, and I must admit that when carrots are not available at the famer’s market, I am not yet ready to give them up for the season!
Azuki Bean Soup
adapted from Moosewood Restaurant Daily Specials
1/2 oz dried shitake
1 cup boiling water
1 tablespoon coconut oil
168 grams onions, chopped (1 medium onion)
2 cloves garlic, minced
1 tablespoon ginger root, grated
1/2 teaspoon salt
109 grams carrots
100 grams parsnips
43 grams celery
3 cups chicken broth
1.5 cups adzuki beans
201 grams bok choy, thinly sliced (about 2 cups)
1 tablespoon soy sauce
1 Pour boiling water over shitakes and set aside.
2 Heat oil, add onions, garlic, ginger, and salt and sauté until onions are translucent, about 10 minutes.
3 Peel and slice carrots and parsnips into small pieces. Thinly slice celery. Remove shitakes from water, reserving soaking liquid. Discard any tough stems and thinly slice the caps. Add carrots, parsnips, celery, and shitakes to pot and sauté 3 minutes.
4 Strain shitake-soaking liquid and add it to the doup pot with the broth. Bring to a boil, reduce the heat, and simmer for about 10 mintues, until carrots and parsnips are tender. Stir in beans and bok choy and return to a simmer. Cook until bok choy is wilted, then add soy sauce and pepper.
Yield: 9 cups
Nutrition (per serving): 185.3 calories; 11% calories from fat; 2.6g total fat; 0.0mg cholesterol; 583.1mg sodium; 771.5mg potassium; 32.9g carbohydrates; 8.8g fiber; 3.9g sugar; 24.1g net carbs; 9.1g protein.