Aztecan-Style Adzuki Bean Soup with Roasted Chiles and Mexican Crema

Honey-roasted tomatoes and jalapeños add a distinctive taste to this bean soup that’s prepared with adzuki beans.

Serves: 5
Serving Size: 1 cup
20 mins Prep time 45 mins Cook time
20 mins Prep time
45 mins Cook time
  • Preheat oven to 400°F. Toss tomatoes, onion, jalapeño peppers, garlic, honey and oil in medium bowl until well coated. Spread in single layer on foil-lined shallow baking pan. Bake 20 to 30 minutes or until vegetables are tender. Reserve 2 of the roasted jalapeño halves for garnish

  • With center part of cover removed to let steam escape, puree roasted vegetables in blender on high speed until smooth. Pour pureed vegetables into large saucepan. Puree 1 can of the beans, 1 cup of the chicken stock, 3 tablespoons of the cilantro, oregano, roasted cumin and sea salt in blender on high speed until smooth. Pour pureed bean mixture, remaining 1 cup chicken stock and remaining can of beans into vegetables in saucepan. Mix well

  • Cook on medium-low heat about 15 minutes or until heated through and slightly thickened, stirring occasionally. Slice reserved jalapeño halves into thin strips. To serve soup, ladle into serving bowls. Top with crema, jalapeño strips and cilantro. Garnish with additional finely chopped tomatoes, if desired

Cooking tip

Test Kitchen Tip: Adzuki beans are small russet-colored beans with a sweet, nutty flavor. They are often used in Asian cuisine to prepare confections. They can be purchased dried, canned or powdered in Asian markets or online specialty stores.

Nutrition information

(Amount per serving)

  • 220Calories: 220Cholesterol: 14mg
  • Sodium: 677mgProtein: 8g
  • Total Fat: 8gFiber: 6g
  • Carbohydrate: 29g