Adzuki Bean, Fennel & Watercress Soup


  • 1 tbsp. olive oil
  • 1 cup fennel bulb, chopped
  • ¾ cup sweet onion, chopped
  • ½ cup celery, chopped
  • ¼ cup carrot, chopped
  • 6 cups vegetable broth
  • 1 cup dried adzuki beans, rinsed and dried
  • ¼ cup red bell pepper, diced
  • 1 bushel watercress, large stems removed (Set aside 6 sprigs for garnish)
  • ¼ tsp. sea salt
  • 4 drops hot sauce


Wash all vegetables thoroughly before using. Heat olive oil in medium saucepan over medium-high flame. Add fennel, onions, celery, and carrot; cook 3 minutes. Add vegetable broth and adzuki beans; bring to a boil. Reduce heat to medium-low; cook 30 minutes. Add red pepper and watercress. Cook 5 minutes. Remove from heat. Place soup in food processor and purée. Add sea salt and hot sauce to taste. Garnish with watercress sprigs and serve. Serves 6-8.

Tip: The subtle sweetness of fennel bulb combines with the rich, earthy flavors of the adzuki beans and watercress to create this mouthwatering soup. Both adzuki beans and watercress are natural diuretics that promote healthy kidney/adrenal function.


Written by Renew Life

At Renew Life, we believe a healthy gut is a happy gut. For nearly two decades we have been formulating superior quality digestive care supplements to help people achieve optimal health from the inside out.* We proudly stand behind the quality, purity, and potency of every product we make.