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Adzuki & Spinach Stew
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3/4 | adzuki beans |
4 c | Vegetable Potassium Broth |
1 tb | Olive oil |
1 md | onion, chopped |
5 | Garlic cloves, minced |
1 lb | Sweet potato, cut into bite-sized pieces |
1 c | Carrot |
2 tablespoon | ginger, finely chopped |
2 tb | miso |
1/4 tsp | Cayenne pepper |
2 c | fresh Spinach leaves |
Instructions:
Sort and rinse the beans and place them in a large pot with the water, partially cover with a lid, and simmer.
Heat the oil in a large wok or saute pan.
Add the onion, garlic and cook over high heat for 3 to 4 minutes.
Stem the sweet potatoes and cook for 5 more minutes, stirring.
Add all of it to the pot of beans.
Stir in the ginger, cover with the lid
continue to simmer for a total of 15 minutes
Midway, after about 10 minutes you can add miso and cayenne pepper;
taste to see if there is enough ginger.
Shred carrots then add into soup.
Add spinach leaves and simmer
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