Recipe description
October 7, 2026
Artichoke Adzuki Bean Soup with Fresh Tarragon
A fiber-rich, plant-forward soup with artichokes, adzuki beans, and bright tarragon
High Fiber
Plant Based
One Pot Meal
78%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Provides fiber from artichokes, adzuki beans, onion, garlic, and carrot.
- Includes a varied mix of vegetables and fresh herbs for plant diversity and flavor.
- Uses olive oil and legumes in a simple, satisfying soup with limited added sugar.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Artichoke
4
piece
Bean, red
0.5
tablespoon
Tarragon
2
teaspoon
Onion
1
piece
Garlic
2
clove
Carrot
1
piece
Vegetable broth
3
cup
Oil, olive
2
tablespoon
Salt
0.5
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Rinse the adzuki beans (or use canned, drained beans) and set aside.
2
Heat the olive oil in a large pot over medium heat.
3
Dice the onion and carrot, and mince the garlic. Add to the pot and sauté for 5 minutes until softened.
4
Add the artichoke hearts and adzuki beans and stir to combine.
5
Pour in the vegetable broth and bring to a gentle simmer. Cook for 20–25 minutes until the vegetables are tender.
6
Season with salt and black pepper to taste.
7
Chop the fresh tarragon and stir it in during the last 2 minutes of cooking.
8
Ladle the soup into bowls and serve warm.
More Recipes For Your Gut
Nutrition
160 kcal
Calories
4 g
Protein
22 g
Carbohydrates
6 g
Fiber
6 g
Sugar
8 g
Fat
1 g
Saturated fat
1.3 g
Salt
FAQ
How many servings does this artichoke adzuki bean soup make?
The recipe makes 2 servings.
Can I use canned adzuki beans?
Yes. Drain and rinse canned adzuki beans before adding them to the pot.
How long does the soup take to cook?
After the vegetables are sautéed, simmer the soup for 20–25 minutes, then add the tarragon for the final 2 minutes.
Can I use dried artichoke hearts?
Use cooked or preserved artichoke hearts. If using frozen hearts, thaw them first and adjust the cooking time as needed.
Is this soup vegan?
It can be vegan if you use vegetable broth without animal-derived ingredients.
Is this soup gluten-free?
The listed ingredients are generally gluten-free, but check the vegetable broth label for possible gluten-containing additives.
Can I replace fresh tarragon?
You can use a smaller amount of dried tarragon, adding it earlier so it has time to release its flavor.
Can I blend this soup?
Yes. Blend part or all of it for a smoother texture, adding extra broth if needed.
How should I store leftovers?
Cool the soup promptly, refrigerate it in a covered container, and use it within 3–4 days. Reheat thoroughly before serving.
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