Adzuki beans (found in your local health food store) are believed in Asia to be a kidney cleanser. These beans are also high in soluble fiber and a good source of vegetarian protein.

Serves six.

  • 2 cups Adzuki beans, soaked in water overnight
  • 1 Tbs toasted sesame oil
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 2 tsp cumin
  • 1/2 tsp turmeric
  • 3 garlic cloves, chopped
  • 2 Tbs freshly grated ginger
  • 2 quarts chicken or vegetable stock in water
  • Sea salt
  • Freshly ground white pepper
  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup chopped cilantro

Drain the beans, place the beans, along with five cups of cold water in a large heavy bottom pot and bring to a boil. Cook one hour or until tender. Drain beans and set aside. In a stockpot, heat the sesame oil over medium heat. Add the onions, carrots, celery, cumin, turmeric and sauté until tender, about 10 minutes. Add the garlic and ginger and cook one minute. Add the beans, stock and salt and pepper to taste. Simmer an additional 25 minutes or until beans are tender, stirring occasionally.

Transfer soup to a blender in batches and puree until smooth (or use in immersion blender). Return the pureed soup to the pot and reheat. Add lime juice and cilantro. Taste and adjust seasonings if necessary.