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Spring Challenge Day 2-Adzuki Bean And Farro Soup

Adzuki Bean And Farro Soup

1 Tbsp extra-virgin olive oil

4 to 5 Slices of fresh ginger, finely minced

1 Small leek, split lengthwise, rinsed well, thinly sliced

3 Small carrots, diced

1 Cup adzuki beans, sorted and rinsed well, soaked for one hour

1/2 Cup farro, rinsed well

4 Cups spring or filtered water

2 Teaspoons barley miso

2 to 3 Scallions, thinly sliced on the diagonal, for garnish


Place the oil, ginger and leek in a small soup pot over medium heat. When the vegetables begin to sizzle, saute until the leek is just limp, about 1 minute. Stir in the carrots and saute until shiny with oil. Add the beans, farro and water, cover and bring to a boil. Reduce the heat to low and simmer until the beans are tender, about 45 minutes.

Remove a small amount of broth and use to dissolve the miso. Stir the miso mixture into the soup and simmer, uncovered, for 3 to 4 minutes to activate the enzymes in the miso. Stir well and serve garnished with the scallions.

-OK I have to admit that I had to Google Farro.. and since I don’t have any in my cupboard, I have decided that barley would be a suitable substitute.

This recipe is printed with permission from Christina Pirello

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