Topping:
3 cups sweet potatoes, peeled and cubed
1 cup carrots, scrubbed and cut into ½ inch pieces
1 cup parsnips, scrubbed and cut into ½ inch pieces
1 cup finely chopped spinach, chard or collard greens
1 cup finely chopped leeks
1 tsp vegetarian soup bouillon powder dissolved in ⅓ cup boiling water
Base:
1 onion diced
2 cloves garlic minced
2 cups adzuki beans
2 cups frozen green peas or edamame beans (not in the pod)
1 red pepper diced
½ cup chopped fresh parsley
1 tsp dried rosemary
½ tsp dried thyme
Heat oven to 400 degrees. Boil sweet potatoes, carrots, parsnips until soft. Drain water and mash. While still hot, add soup broth, leeks and greens. Mix together and set aside.
In an oiled rectangular Corning ware or baking dish, mix base ingredients. Distribute evenly along the bottom. Cover with mashed topping. Bake covered for 20 mins, then uncover and bake for 20 more mins. Broil for the last 5 minutes to create a crispy layer on top.
