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Adzuki Vegetable Bean

Adzuki Vegetable Bean Stew

This aduki bean stew is a simple recipe made with one of the easiest to digest beans; adzuki beans. I love Adzuki beans and this tasty stew is filling and delicious. This stew is a good source of protein and it is good to eat lots of vegetables too.
Course Main Course, Soup
Cuisine gluten-free, vegan, vegetarian
Keyword adzuki bean stew, Gluten-free, stew, Vegan, vegetables, vegetarian
Author Diana Herrington


  • 1 onion finely chopped and sauteed
  • 4 mushrooms sliced and sauteed
  • 3 stalks celery sliced
  • 1 zucchini chopped
  • 2 carrots sliced
  • 1/2 red pepper sliced
  • 1/2 green pepper sliced
  • 2-5 cloves garlic minced
  • 1-2 inches fresh ginger minced
  • 1 1/2 cups adzuki beans see cooking instructions below
  • 3 pieces wakame seaweed rinsed and broken into pieces
  • 2-6 Tbsp Tamari
  • few drops liquid stevia optional


  • Cook the adzuki beans for 1 – 2 hours, the time is dependant on the age of the beans.   (cook according to this recipe).
  • Rinse the wakame and break it into pieces.
  • Mince the garlic and peel and mince the ginger.
  • Chop the onion and slice the mushrooms and sautee in a pan for a few minutes.
  • Slice the celery, carrots and bell peppers. Chop the zucchini.
  • When the beans are soft, add Wakame and cook for another few minutes.
  • Then add all of the vegetables, ginger, and garlic. to the pot of beans.   
  • Simmer for 1/2 hour or till vegetables are tender.
  • Add the Tamari to taste and a few drops of stevia.
  • Serve your adzuki bean stew with a whole grain like brown rice, quinoa, millet or buckwheat.


Find out more about the healthy ingredients I used for this recipe: onionmushrooms, celery, zucchini, carrots, bell pepper, garlic, ginger, adzuki beans, Wakame Seaweed, Tamari, Stevia.

* Cook the adzuki beans for 1 – 2 hours, the time is dependant on the age of the beans.   (cook according to this recipe)