Five Bean Soup

Ready in 1 hour

Top-ranked recipe named "Five Bean Soup"

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Try this Five Bean Soup recipe, or contribute your own. "Soups" and "Beans" are two tags used to describe Five Bean Soup.


Ingredients

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1/2 c Red beans; dried; (kidney)
1 Onion; chopped
1/4 ts Black Pepper; freshly ground
Sour cream; or yogurt
1 ts Orange peel; grated
optional
1/4 ts Red pepper flakes; optional
Salt; to taste
Cilantro; fresh; chopped
3 cl Garlic; minced
1 Carrot; diced
1/2 c Chick peas; dried; (garbanzo)
2 tb Vegetable oil
1/2 c Navy beans; dried
1 ts Coriander seeds; coarsely ground
1 Green bell pepper; cored
1/2 c Lima beans; white dried
2 tb Dry sherry
Rice; freshly cooked
1/2 c Black beans; dried
3 1/2 c Water; or beef stock
1 Celery; diced
1 1/2 ts Cumin

Original recipe makes 6

Servings  

Preparation

Rinse and sort beans. Place beans in large pot; add enough cold water to cover by 3 inches. Let stand overnight. Drain beans and return to pot. Add 3-1/2 cups water. Bring to boil. Adjust heat so liquid barely simmers. Cover and cook until beans are tender, stirring occasionally, about 1-1/2 hours. Season to taste with salt. Heat oil in heavy skillet over low heat. Add onion, Sherry and garlic. Cover and cook until onion is soft, stirring occasionally, about 15 minutes. Add bell pepper, carrot, celery, cumin and coriander. Cover and continue cooking until vegetables are tender, stirring occasionally, about 15 minutes. Add vegetable mixture to beans. Stir in orange peel, pepper and 1/4 teaspoon red pepper flakes if desired. Place rice in bowls. Spoon soup over. Top each with dollop of sour cream or yogurt. Garnish with chopped cilantro and serve. Serves 6. Recipe by: Bon Appetit, October, 1987 Posted to recipelu-digest by "Christopher E. Eaves" on Feb 25, 1998

Calories Per Serving: 293 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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