Red Bean Dessert Soup

My first encounter with Red Bean Dessert Soup was at my best friend’s house when I was a kid. Her grandmother, who spoke very little English, would always be in the kitchen, quietly simmering something that smelled amazing. One cold evening after dinner, she brought out two small bowls of this mysterious, deep-red soup. I was confused. Beans for dessert? In my world, beans belonged in chili, not in a sweet soup. I remember looking at my friend, who just smiled and eagerly dug in.

Hesitantly, I took my first spoonful. It was a complete surprise. It was warm, subtly sweet, and had a wonderful, slightly earthy flavor that was unlike any dessert I’d ever had. The beans themselves were soft and creamy, practically melting in my mouth. It wasn’t sugary like candy or rich like cake; it was something else entirely—deeply comforting and incredibly soothing. It felt less like a dessert and more like a warm hug in a bowl. From that day on, I looked forward to a bowl of Red Bean Dessert Soup every time I visited.

Years later, living on my own, I found myself craving that specific feeling of warmth and comfort on a rainy night. I called my friend to ask if she had her grandmother’s recipe. She laughed and told me there wasn’t really a written recipe, just a method. “You just cook the beans until they are soft and add some rock sugar until it tastes right,” she said. That was the beginning of my journey to perfect my own Red Bean Dessert Soup.

It took a lot of trial and error to get the consistency and sweetness just right—creamy but not mushy, sweet but not cloying. This recipe for Red Bean Dessert Soup is the result of that quest. It’s my tribute to her grandmother’s kitchen and that feeling of being cared for. It’s a simple, humble, and profoundly satisfying soup that I hope brings you as much comfort as it brings me.

Why You’ll Love This Recipe

• Deeply Comforting: There is nothing more soothing than a warm bowl of this soup on a chilly day. It’s the ultimate comfort food.
• A Unique, Subtle Sweetness: This isn’t a sugar-heavy dessert. It has a mild, complex sweetness that allows the earthy flavor of the adzuki beans to shine.
• Made with Simple Ingredients: You only need a few pantry staples—adzuki beans, water, and sugar—to create this wonderful dish.
• Easily Customizable: Serve it as is, or add delicious toppings like chewy tapioca pearls, mochi, or a swirl of creamy coconut milk.

A Wholesome Bowl of Comfort

This Red Bean Dessert Soup is a perfect example of a dessert you can feel genuinely good about eating. Adzuki beans are a nutritional powerhouse, packed with fiber, protein, and important minerals like iron and magnesium. This soup is naturally low in fat and provides slow-releasing energy, making it a satisfying treat that won’t leave you with a sugar crash. It’s a simple, nourishing way to indulge.

The Perfect Occasion for Red Bean Dessert Soup

This humble soup is perfect for so many moments, especially when you need a little warmth.

• A Cozy Night In: Curl up on the couch with a warm bowl and a good book on a rainy or snowy evening.
• After a Big Family Meal: It’s a traditional dessert after a Lunar New Year or holiday dinner, serving as a light and warm end to the feast.
• When You’re Feeling Unwell: Its soothing warmth and simple ingredients make it the perfect thing to eat when you need a little TLC.
• A Light and Healthy Dessert: When you’re craving something sweet but don’t want a heavy, rich dessert, this is the perfect answer.

This Red Bean Dessert Soup is your key to a simple, comforting, and deeply satisfying treat that warms you from the inside out.

Chef’s Notes: Red Bean Dessert Soup

• Use canned adzuki beans for speed – No soaking or long simmering required. Just rinse well to remove excess starch and salt.

• Blend partially for layered texture – A mix of whole and mashed beans creates a creamy base with satisfying bites. Avoid over-blending—it’s a soup, not a purée.

• Cook tapioca pearls separately if needed – If your pot tends to scorch, boil pearls in a separate pan and stir in at the end.

• Orange zest adds brightness – Grate fresh zest directly over the pot to release oils. A strip of peel simmered whole adds deeper citrus aroma.

• Serve warm for best chew – Tapioca pearls firm up as they cool. Reheat gently with a splash of water to restore silkiness.

• Add coconut milk for richness – A spoonful stirred in at the end gives a tropical lift and smooth finish.

• Pair with almond cookies or sesame crisps – These add crunch and contrast to the soup’s soft texture.

• Garnish with mint or extra zest curls – For visual appeal and a refreshing finish. Optional but elegant.

• Store up to 3 days – Keep in an airtight container and reheat gently. Avoid boiling to preserve the pearls’ texture.

• Scale easily for parties – Double the recipe and serve in small porcelain cups for a banquet-style dessert.

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Red Bean Dessert Soup

0.0 from 0 votes

Course: DessertCuisine: ChineseDifficulty: Easy

Servings

4

Prep time

10

minutes

Cooking time

40

minutes

Calories

450

kcal

Total time

50

minutes

Get ready to wow your taste buds with this silky, sweet red bean soup studded with springy tapioca pearls! Inspired by classic Chinese banquet finales, this vegan-friendly dessert comes together in under an hour—no overnight soak required. Bright orange zest elevates every spoonful, while pantry staples keep it simple and budget-friendly. Perfect for cozy winter evenings or dinner-party showstoppers, this recipe delivers chef-level flair with minimal fuss. Dive in and discover why this comforting treat will become your new sweet obsession!

Ingredients

• Beans Liquids

• 1 15-ounce can adzuki beans, drained and rinsed thoroughly

• 2 cups filtered water plus extra to loosen consistency if desired

• Sweet Citrus

• 2 tablespoons granulated sugar adjust to taste

• 1/8 teaspoon finely grated orange zest freshly zested

• Tapioca Pearls

• 1 tablespoon small tapioca pearls

• Alternative Ingredients

• Canned adzuki beans: can be swapped for cooked red kidney beans or canned white beans texture will vary.

• Tapioca pearls: replace with sago pearls or small rice pearls for similar chew.

• Granulated sugar: use brown sugar coconut sugar, or maple syrup (note: liquid sweeteners may thin the soup).

• Orange zest: substitute lemon zest or ¼ teaspoon pure orange extract.

• Water: for a creamier finish use unsweetened almond or oat milk in part.

Directions

• Bean Warming – In a medium pot, combine the drained canned beans with 1½ cups of the water. Warm gently over medium heat for about 10 minutes until the beans are hot and tender. (Tip: heating in water rather than cooking from dry helps beans maintain shape.)
• Mashing Blending – Remove from heat; use an immersion blender to pulse the beans until they’re mostly broken but still slightly textured (about 1 minute). You can also transfer half the mixture to a countertop blender, pulse 3–4 times, and stir back in. (Educational context: preserving some bean shape adds body and bite.)
• Sweetening Zesting – Return the pot to medium heat, pour in the sugar and sprinkle in the orange zest. Stir continuously for 3–4 minutes until the sugar dissolves fully and the liquid gently simmers. (Optional: add a cinnamon stick at this stage for warm spice notes.)
• Cooking Tapioca – Pour the remaining ½ cup water into the pot, then stir in the tapioca pearls. Cook uncovered for 15–20 minutes, stirring every 5 minutes to prevent clumping. The pearls are ready when they’re uniformly translucent. (Professional tip: if pearls stick, a quick splash of water and stir will free them up.)
• Final Adjustment – Taste and adjust sweetness or thickness by adding up to ¼ cup more water or sugar. Let the soup rest off heat for 5 minutes before serving to allow flavors to settle. (Optional garnish: a few mint leaves or extra zest curls.)

Equipment

• stainless steel cookware set
• Immersion Blender
• microplane grater
• measuring cups and spoons
• colander

Notes

• • For best texture, serve the soup warm—if it cools too much, the tapioca will firm up.
  • Pair with light almond cookies or fresh fruit for a balanced dessert course.
  • To deepen flavor, simmer a strip of orange peel in the soup and remove before blending.
  • Add a spoonful of coconut milk at the end for extra creaminess and tropical aroma.
  • Store leftovers in an airtight container up to 3 days; reheat gently with a splash of water.

Nutrition Facts

• Serving Size: 1g
• Calories: 450kcal
• Fat: 1g
• Saturated Fat: 0g
• Trans Fat: 0g
• Polyunsaturated Fat: 0.3g
• Monounsaturated Fat: 0.1g
• Cholesterol: 0mg
• Sodium: 10mg
• Potassium: 600mg
• Carbohydrates: 85g
• Fiber: 8g
• Sugar: 12g
• Protein: 12g
• Vitamin A: 50IU
• Vitamin C: 2mg
• Calcium: 40mg
• Iron: 3mg

FAQs: Red Bean Dessert Soup

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