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Chicken Soup with Adzuki Beans, Escarole and Sweet Potato

Serves 12
Cook Time 2 hours, 15 minutes

1 1/2 quarts Organic Vegetable Broth
4 boneless, skinless chicken thighs
1 cup dry Adzuki Beans
1 cup uncooked wild rice
2 onions, cut into large chunks
3 cloves garlic, minced
1 t. dried sage
1 T. dried thyme
1 T. dried rosemary
1 large sweet potato, peeled and cubed
1 zucchini, cubed
1 yellow squash, cubed
1/3 medium head escarole, coarsely chopped
Sale di Cervia Sea Salt
Freshly ground Five Peppercorn Mix

Place the Organic Vegetable Broth in a large pot. Add chicken thighs, adzuki beans, wild rice, onions and garlic. Season with sage, thyme, rosemary, Sale di Cervia Sea Salt and ground Five Peppercorn Mix. Bring to a boil, reduce heat and cook 1 hour.
Remove chicken from pot, shred with a fork and set aside.
Stir the sweet potato into the pot. Continue cooking about 5 minutes, until sweet potato is slightly tender. Mix in zucchini, yellow squash and escarole. Continue cooking 15 minutes.
Return shredded chicken to the pot. Cook until heated through. Increase the amount of broth if the soup seems too thick.

Recipe adapted from and photo courtesy of www.allrecipes.com

Products suggested for this recipe:

Organic Adzuki Beans
Similar in taste to red beans, Adzuki beans can be used in place of red or pinto beans in a variety of recipes.
From $3.55


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Peppercorns
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $5.15


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