Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, April 4, 2007

Tuscan Ginger Adzuki Bean Soup

Jyoti's Tasty Tip:

This is the best example of fusion, by combining ginger and some Mediterranean herbs. The taste of the soup is so fabulous and unbelievable. That's why sometimes we have to be bold in our style of cooking because that's the only way to find out the versatility of spices and herbs in our dishes.


click on photo for larger image

Remember, it's all about the taste!   Chef Jyoti


Makes 6 servings

Difficulty: Easy


1 1/2 cups organic adzuki beans
2 quarts filtered water, or more
2 tablespoons organic extra-virgin olive oil
1 teaspoon organic ginger, grated
1 small organic red onion, diced small
2 cloves organic garlic, minced
1/2 large organic red pepper, diced small
1 medium organic zucchini, diced small
1 medium organic yellow squash
2 teaspoons organic fresh thyme
1 teaspoon organic fresh basil
1 teaspoon organic fresh rosemary, chopped
1 tablespoon vegetable broth powder
1 teaspoon sea salt and black pepper or to taste


  1. Place beans and water in a large sauce pot. Bring to a boil and simmer until soft, about 40 minutes. Set aside.

  2. In a skillet, heat oil over medium heat and add onions, garlic, and ginger. Cook and stir frequently until onions are translucent, 2 minutes.

  3. Stir in the rest of vegetables, herbs, pinches of sea salt, and broth powder.  Cook until firm, 2 minutes.

  4. Bring the pot of beans to a boil and add vegetable mixture. Add more liquid if needed. Taste and adjust seasonings.

Original Talley's recipe by Chef Jyoti Friedland

Copyright 2007 Talley's Green Grocery