Finely chop the onion and garlic cloves. Dice the yellow and green bell peppers. Cut the carrot into halves. Cut the leeks into half rings.
Put the soup pan over medium-high heat. Add olive oil and fry the onion for 2 minutes. Add the garlic along with the sliced bell peppers, carrot and leek. Turn down the heat a little and fry the vegetables for 5 minutes.
Add the drained and washed aduki beans to the vegetables along with the diced tomatoes, vegetable stock and spices. Then simmer the soup for 25 - 30 minutes. The soup is ready when the vegetables are done but still have a nice bite.
Divide the soup among four deep plates or bowls. Garnish options: we love this aduki bean soup with fresh coriander and some tortilla chips.
