This takes a turn from the traditional bean soup. The woodsy wild mushroom and ginger flavors are perfect complements to the red bean. In cool weather, this makes a good first course for the Brown Rice, Almond, and Vegetable Croquettes with Roasted Onion-Miso Sauce.

SERVES 8 to 10.

INGREDIENTS

• 2 cups dried red beans
• 6 cups water for cooking
• 1 cup water for soaking
• 1/2 ounce dried shiitake mushrooms
• 3 tablespoons vegetable or sesame oil
• 1 medium onion, diced
• 2 large carrots, peeled and diced
• 1 stalk celery, diced
• 1 large leek, diced
• 1 sweet red bell pepper, diced
• 6 to 7 cloves garlic, crushed
• 1/4 cup peeled and finely chopped ginger root
• 7 cups Vegetable Stock
• 4 tablespoons tamari or soy sauce
• salt to taste
• 1/4 teaspoon cayenne pepper

INSTRUCTIONS

1. Wash red beans and cover them with 6 cups of water. Bring to a boil, and then reduce the heat and simmer, covered, until beans are tender, approximately 1&1/2 hours. (Soaking beans ahead of time reduces the cooking time.)
2. Soak mushrooms in 1 cup water until completely softened, about 30 minutes, and save soaking water.
3. Remove and discard stems, and slice caps thinly.
4. Sauté onion in vegetable or sesame oil. When onion is soft, add carrots and celery and sauté for 3 more minutes.
5. Add leek, pepper, garlic, and ginger, and sauté another 3 to 5 minutes.
6. Combine stock, mushroom water, mushrooms, beans, and sautéed vegetables in a large soup pot. Bring soup to a simmer, uncovered, and cook until soup is heated and flavors combine, approximately 15-20 minutes. Add tamari, salt, and cayenne just before serving.