Aduki Bean & Pumpkin Soup

1 cup aduki beans
8 cm kombu seaweed
1 onion sliced
1 cup cauliflower florets
1 red pepper diced
1 teaspoon tamari
4 cups of water
2 cups pumpkin diced
1 leek sliced
1 cup broccoli florets
1 green pepper diced
Parsley finely chopped

Place the aduki beans in a pot and soak for at
least three to six hours. Overnight is preferable.
Rinse and drain.

Add pumpkin, kombu and vegetables to the adzuki
beans.

Cover and boil for 2 hours.

Season with tamari.
Simmer for five minutes.
Garnish with the chopped parsley.