Vegan Soup Recipes: Aduki Bean Soup With Balsamic Tahini Cream

February 7, 2017
When I imagine a healthy, nourishing meal--the kind that reminds me how extraordinarily fulfilling it is to invest in my health--I think about beans. But not just any bean; aduki beans. These small red beans are commonly featured in Asian desserts because of their slightly sweet flavor and creamy texture when cooked. Aduki beans are also notable for their health benefits since they are high in dietary fiber and B vitamins (good news for vegans!). They are even said to have a detoxifying effect on the body because they contain molybdenum, a trace mineral that helps to detoxify the liver. I enjoy aduki beans in salads, cooked with squash, and in soups like the one featured here. There was a time when I could only find these beans at my local co-op or ethnic grocery store, but thankfully, more and more places are carrying them. If you don't have time to cook them from scratch, you can usually find at least one canned variety on the shelves.
Vegan Soup Recipes: Aduki Bean Soup With Balsamic Tahini Cream

Vegan Soup Recipes: Aduki Bean Soup With Balsamic Tahini Cream

utensils YIELDS 6-8 servings
herb graphic for recipe card
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 3 stalks celery, chopped
  • 1 tablespoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 3 yellow potatoes, peeled and chopped
  • 3 cups aduki beans, cooked
  • 6 cups vegetable broth or water
  • 3 heaping cups kale, chopped
  • 2 tablespoons tahini
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon maple syrup or agave
  • Water for thinning
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1. Heat olive oil in a large pot. Add onion and garlic and sauté until onions are soft and the garlic is fragrant (about 5 minutes). Add carrots and celery and saute for another 5 minutes, until they are beginning to soften. 2. Add beans, potatoes, and spices. Add vegetable broth and bring soup to a boil. Then, cover and simmer for 45 minutes, or until potatoes are soft. 3. While the soup is cooking, whisk together tahini, balsamic, and maple syrup. Add water by the tablespoon (the amount will depend on how thick your tahini is--if you used a thicker tahini, you'll need less water) until the mixture resembles a cream. 4. Once soup is cooked, remove from heat. Using an immersion blender (or standing blender in batches), puree about half the soup. Add the kale and allow it to wilt slightly. Finally, stir in the tahini cream, reserving a bit for topping, if desired.

Also by Molly: Chocolate Dipped Blood Oranges

Related: Rosemary and White Bean Soup

Sweet Potato Soup + Chickpea Croutons And Parsnip Chips

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Photos: Molly Lansdowne

Contributing Editor Molly Lansdowne lives in Boston, Massachusetts. In her free time, she enjoys writing, practicing yoga, and traveling around New England. Follow Molly on Pinterest @bostonvegan and Instagram @molly_lansdowne.


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