This soup is simple to toss together and then simmers on your stove or crockpot for about an hour until the flavors meld. Use canned azuki beans or start from dry beans, which will require soaking overnight and pre-cooking before adding to the soup. This soup is also a lovely side dish for adding more vegetables and protein if desired.

Ingredients

• ½ tablespoon olive oil
• 1 cup onion, chopped
• 1 cup fennel bulb, chopped
• 1½ cup azuki bean, about 1 can
• 2 sprigs rosemary
• 4 cups broth, or water with boillion instead
• ½ teaspoon salt, more or less depending on the broth's saltiness
• ½ teaspoon black pepper, to taste

Featured Meals

This recipe has been featured in the following meals:

• Azuki Soup with Squash
• Azuki Fennel Soup with Sweet Potato Croutons and Citrus Fennel Salad