Recipe description
October 11, 2026
Asparagus Adzuki Bean Soup with Fresh Tarragon
A fiber-rich, herb-scented soup for delicious everyday gut-friendly nourishment.
High Fiber
Legume Rich
Vegan
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fermentable fiber from adzuki beans, asparagus, onion, and garlic.
- Combines diverse plant foods with polyphenol-rich tarragon, black pepper, and olive oil.
- Provides a practical, satisfying soup with plant protein and limited added fat.
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
Asparagus, green
2
cup
Bean, red
6
tablespoon
Tarragon
2
teaspoon
Onion
1
piece
Garlic
2
clove
Vegetable broth
3
cup
Oil, olive
1
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Rinse the adzuki beans (or use canned, drained and rinsed) and set aside.
2
Heat the olive oil in a large pot over medium heat.
3
Add the chopped onion and sauté for 4-5 minutes until softened.
4
Add the minced garlic and cook for 1 minute until fragrant.
5
Trim the asparagus and cut into 2 cm pieces, reserving some tips for garnish.
6
Add the asparagus stalks, adzuki beans, and vegetable broth to the pot. Bring to a boil, then simmer for 15 minutes.
7
Add the reserved asparagus tips and simmer for 5 more minutes until just tender.
8
Blend the soup partially or fully with an immersion blender until desired texture is reached.
9
Stir in most of the chopped tarragon, then season with salt and black pepper.
10
Ladle into bowls, garnish with the remaining tarragon and asparagus tips, and serve warm.
More Recipes For Your Gut
Nutrition
175 kcal
Calories
8 g
Protein
30 g
Carbohydrates
9 g
Fiber
7 g
Sugar
8 g
Fat
1 g
Saturated fat
1.5 g
Salt
FAQ
Can I use canned adzuki beans?
Yes. Drain and rinse them before adding. Use about 6 tablespoons of cooked beans.
How do I prepare dried adzuki beans for this soup?
Cook them separately according to the package instructions, then drain and rinse before measuring 6 tablespoons for the recipe.
Can I make this soup without a blender?
Yes. Leave it chunky, or mash some of the beans and asparagus with a potato masher for a thicker texture.
Can I use frozen asparagus?
Yes. Add it during the final simmer and cook until tender. The texture may be slightly softer than with fresh asparagus.
What can I use instead of fresh tarragon?
Try fresh parsley, chives, or a small amount of dried tarragon. Add dried herbs gradually because their flavor is more concentrated.
Is this asparagus adzuki bean soup vegan?
Yes, provided the vegetable broth is vegan and contains no dairy or other animal-derived ingredients.
How should I store leftover soup?
Cool it promptly, refrigerate it in a covered container, and use it within 3 to 4 days. Reheat it thoroughly before serving.
Can I freeze this soup?
Yes. Freeze it in suitable portions for up to about 3 months. Thaw it in the refrigerator and stir well while reheating.
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