Description
This hearty smoked chicken and Adzuki bean soup is packed with winter root vegetables and a hint of rosemary, perfect for warming up on a cold day.
Ingredients
Units
Scale
- 2 small potatoes, peeled and roughly chopped
- 1 small onion, roughly chopped
- 1 stalk celery, including leaves, roughly chopped
- 1 medium carrot, peeled and roughly chopped
- 6 small leaves of Savoy cabbage, roughly chopped
- 1 cup cooked Adzuki beans
- 2 smoked chicken quarters
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 sprig fresh rosemary
- Salt and pepper to taste
- 6 cups chicken broth
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Once warm, add the onions and cook until soft, about 5 minutes.
- Add the celery and carrots, cooking for an additional 3 minutes until they begin to soften.
- Stir in the potatoes and minced garlic, cooking for another 2 minutes.
- Add the smoked chicken quarters and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
- Add the Adzuki beans, Savoy cabbage, and rosemary sprig to the pot. Continue to simmer for another 20 minutes, until the vegetables are tender and the flavors have melded together.
- Season with salt and pepper to taste. Remove the rosemary sprig before serving.
- Serve hot with rustic bread on the side for a complete meal.
Notes
Smoked chicken adds a subtle smokiness without overpowering the soup. You can substitute Savoy cabbage with kale if preferred. Serve with rustic bread for a complete meal. This soup is great for using up leftover ingredients.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 grams
- Sodium: 800 mg
- Fat: 15 grams
- Carbohydrates: 30 grams
- Fiber: 8 grams
- Protein: 25 grams
- Cholesterol: 70 mg