This hearty, grounding stew gently strengthens the Spleen and Kidney systems, making it ideal for cooler seasons or anyone needing digestive and Qi support. Adzuki beans help drain dampness, reduce bloating, and support healthy fluid metabolism, while kabocha squash nourishes Qi with its naturally sweet, warm nature. The combination brings warmth to the middle burner, stabilizes blood sugar, and builds steady, clean energy. Comforting yet medicinal, this stew harmonizes digestion, supports vitality, and leaves the body feeling warm, rooted, and well-nourished.
Ingredients:
1 cup dry adzuki beans (or 1 can cooked, drained & rinsed)
3 cups vegetable broth
2 cups cubed kabocha squash (or butternut)
1 medium carrot, sliced
1 small onion, chopped
1–2 tsp fresh grated ginger
2 cloves garlic, minced
1 tbsp tamari or soy sauce
1 tsp maple syrup or honey
1 tbsp olive or avocado oil
Sea salt & black pepper to taste
Optional: handful chopped kale or spinach at the end
Instructions:
1. If using dry beans: soak overnight or simmer 60 minutes until tender. If using canned beans, skip this step.
2. Heat oil in a pot over medium heat. Sauté onions 3–4 minutes.
3. Add garlic and ginger; cook 30 seconds until fragrant.
4. Add squash, carrot, cooked/soaked beans, and broth.
5. Add tamari and maple/honey. Bring to a gentle boil.
6. Reduce heat and simmer 20–25 minutes until vegetables are tender.
7. Taste and adjust salt, pepper, or sweetness.
8. Add kale/spinach during the last 3 minutes if using. Serve warm.
Add miso at the end (off heat) for extra minerals.
Swap adzuki beans for black beans (more Kidney support).
Add ginger slices for stronger warming action.
