Adzuki Bean, Hyacinth Bean, Frog Leg and Winter Melon Soup

Why people make this soup

Nourilo here. A lot of home cooks shy away from frog leg because of old worries about parasites — and it is true that restaurants used to cook frog just to the point of being barely done, which is not the safest way to eat it. But in a soup that simmers an hour and a half or more, that concern fades away. Most frog sold today is farm-raised, and it is rich in protein and minerals. After the heat of midsummer I picked up some frozen frog legs and thought to pair them with adzuki and hyacinth beans in a winter melon soup to ease the summer heat and damp.