De-Stress Black Bean, Adzuki and Vegetable Stew

Full of vitamins, minerals, fibre, and protein; this soup will warm you up and start you off on the right foot for a healthy and warm winter season! The beans and spices are great for strengthening the energy of the Kidneys and the Adrenal Glands which in turn support how we deal with stress and keep us energised and vibrant. The vegetables are fantastic for digestion and also support our immune system, helping to reduce inflammation from any coughs or colds.
Black Bean Soup

Ingredients (8 servings approx.)

1 butternut squash, peeled and cubed into small pieces (or any other winter squash)
1 head of broccoli florets and stems, chopped (fresh or frozen)
1 leek finely sliced
2 cans (460g approx drained) cooked black beans
1/2 can (135g approx drained) cooked azuki beans
2 shallots or 1/2 small onion, finely chopped
2 tsp cumin seeds
1 tsp ground coriander
1 tsp ground ginger
2 pints water
2 vegetable stock cubes (GF)
1-2 tbsp ghee, olive oil, sesame oil, or coconut oil
GARNISH: 2 spring onions, thinly sliced
OPTIONAL: 1 tbsp soy sauce (GF) or tamari


Prepare vegetables as directed. In a large soup pot, heat oil until hot, then add cumin seeds. Heat until fragrant, turn heat to medium-low and add onion or shallots. Sauté until tender, then add coriander and ginger, and stir. Add butternut and sauté for 2-3 minutes. Then add stock cubes and water, cook until butternut is almost tender. Add cooked beans, leek and broccoli, and simmer until all vegetables are tender. Add tamari if using and adjust seasonings to taste. Serve hot, garnished with thinly sliced spring onion. Enjoy!

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