Yield: about 8 servings


  • 4 Cups Water
  • 2, 2" wide strips Alaria Leaf
  • 1 1/2 tsp Alaria Powder
  • 1 Vegetarian Bouillon cube
  • 1 oz Dried Porcini Mushrooms
  • 2 T EVO Oil
  • 2 Large Onions, diced
  • 2 Large garlic Cloves, crushed
  • 1 T Fresh Ginger, grated
  • 2 tsp Turmeric
  • 2 tsp Hungarian Paprika
  • 1 1/2 tsp Kelp with Cayenne Sea Seasoning
  • Winter Squash of choice (Butternut etc, about 2 #), diced small
  • 2, 15 oz cans Adzuki Beans, drained


In a sauce pan, bring 4 cups of water to a boil and add the next four ingredients, cutting the Seaweed and Mushrooms into small pieces with scissors. Allow to simmer for 20 minutes. Meanwhile saute the Onions, Garlic, Ginger, and the spices in oil in a large soup pot until the onions are translucent. Add squash and the stock and cook until squash is tender. Add the beans and Salt and Pepper to taste.



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