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Chicken and Black Soy Bean Soup
This is a variation of my chicken and red bean soup, but using black soy bean instead of red bean. I am not a nutritionist, but soy bean has a higher fat and protein content compared to red bean, while red bean has a higher carbohydrate and fiber content compared to soy bean, so there you go :) I love both version of this soup, and I honestly think they are both as delicious and as healthy anyway, so I kinda just rotate between using red bean and black soy bean. ♥
Chicken and Black Soy Bean Soup
Ingredients
- 1 free range chicken, cut into 8 pieces
- 100 gram dry black soy bean, soaked in cold water overnight and drained
- 2 tomatoes, cut each into halves
- 2 medium (or 1 big) carrot, peeled and cut into slices
- 4 cups water
- 2 teaspoon salt, or to taste
- 1 teaspoon sugar, or to taste
Instructions
- Place all ingredients in a soup pot and bring to a boil. Reduce heat and simmer for 1 to 2 hours or until chicken is tender and fully cooked and the bean is soft to your likeness. Adjust salt and sugar as needed.
- Remove from heat and serve warm.
Comments
Hi Anita, This soup was amazing, my children really loved it and wish me to cook this again soon. I used normal soy beans to make it, I've never even seen black soy beans until now (didn't know they existed). I partially cooked the soy beans in the pressure cooker previously because I was afraid they will remain tough if I cook them directly in the soup. I then used the bean liquid to continue cooking the soup. It truly was amazing, I cannot imagine anyone not liking this soup.
Hi Adina, thank you for the feedback. It always feels great when our family loves what we cook :) Black soy beans can be hard to get, but typically Asian stores should carry them.
Hi Anita, do we need to blanch the chicken first?
JY, you don't have to, but if you want a really clear soup, you can blanch the chicken for about 5 minutes in a pot of boiling water. Usually you should already see scums floating in the water. Just drain and wash the chicken, then continue following the recipe from step 1.
I purchase black soy beans dry in 25 pound bags from Eden foods. I like this recipe but I am not sure I understand what is the starting point of the actual bean. Is it a cooked bean? A dried bean presoaked. A dry bean scooped out of the canister? Thanks for posting this recipe. I can't wait to try it.
Hi Kitty, sorry for the confusion. I use dry beans, soaked in cold water overnight and drained the next day. I hope you will love this simple soup. :)
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