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Five Bean Soup

  • 6servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 c Navy beans; dried

  2. 1/2 c Lima beans; white dried

  3. 1/2 c Chick peas; dried 

  4. 1/2 c Red beans; dried 

  5. 1/2 c Black beans; dried

  6. 3 

  7. 1/2 c Water; or beef stock

  8. Salt

  9. 2 tb Vegetable oil

  10. 1 Onion; chopped

  11. 2 tb Dry sherry

  12. 3 Cl Garlic; minced

  13. 1 Green bell pepper; cored, s

  14. 1 Carrot; diced

  15. 1 Celery; diced

  16. 1 

  17. 1/2 ts Cumin; ground

  18. 1 ts Coriander seeds; coarsely g

  19. 1 ts Orange peel; grated

  20. 1/4 ts Freshly ground pepper

  21. 1/4 ts Red pepper flakes; dried 

  22. Rice; freshly cooked (optio

  23. Sour cream; or yogurt

  24. Cilantro; fresh, chopped

Instructions Jump to Ingredients ↑

  1. Rinse and sort beans. Place beans in large pot; add enough cold water to cover by 3 inches. Let stand overnight.

  2. Drain beans and return to pot. Add 3-1/2 cups water. Bring to boil.

  3. 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.

  4. Heat oil in heavy skillet over low heat. Add onion, Sherry and garlic.

  5. 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 from Bon Appetit, October, 1987.

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