Aduki Bean Root Vegetable Stew

Makes 10 cups


7 cups water
1 cup aduki beans which are red soybeans (picked thru to remove stones, rinsed) Soak overnight to reduce cooking time
2-3 ribs celery
2 cups parsnip chopped
1/2 of a kombucha  squash: Wash well with water, and brush, remove seeds, chop into bite-size pieces, green exterior IS edible and you need not peel it off.
3 long (7”) pieces of dry Astragalus ssp. root (Huang Qi)
1 oz dry China Root:  (Fu Ling)  ( poria cocos)
2 bay leaves

Bring water to a boil and add aduki beans and allow to boil for 10 minutes, removing the foam produced with a spoon; discard.  Add the remaining ingredients, adding more water if needed.  Bring to a boil once again and then reduce heat and simmer at a very low boil for 1 hour until beans are tender.  Remove bay leaves.


This stew is very nourishing as it moves the blood and lymph thus benefiting the Kidney Bladder and Liver.  It invigorates qi, builds vital energy yet calms the nerves and blood pressure.  It regulates the Stomach and Spleen, is a yin tonic, removing cold and dampness.  Huang Qi (China Root) increases white blood cells.  Aduki beans not only help the Kidneys, but the Heart and Small Intestines, balancing Kidney fire.