Five Bean Soup
24 ingredients
20 steps
Ingredients
- 1/2 cup dried navy beans
- 1/2 cup dried white lima beans
- 1/2 cup dried garbanzo beans
- 1/2 cup dried kidney beans
- 1/2 cup dried black beans
- 3-1/2 cup water
- beef stock
- Salt
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 2 tbsp. dry sherry
- 3 cloves garlic, minced
- 1 green bell pepper, cored and sliced
- 1 carrot, diced
- 1 celery, diced
- 1-1/2 tsp. ground cumin
- 1 tsp. coarsley ground coriander seeds
- 1 tsp. grated orange peel
- 1/4 tsp. freshly ground pepper
- 1/4 tsp. crushed red pepper flakes
- Rice (optional)
- Sour cream
- yogurt
- Chopped fresh cilantro
Directions
-
1Rinse and sort beans.
-
2Place beans in large pot; add enough cold water to cover by 3 inches.
-
3Let stand overnight.
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4Drain beans and return to pot.
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5Add 3-1/2 cups water.
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6Bring to boil.
-
7Adjust heat so liquid barely simmers.
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8Cover and cook until beans are tender, stirring occasionally, about 1-1/2 hours.
-
9Season to taste with salt.
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10Heat oil in heavy skillet over low heat.
-
11Add onion, Sherry and garlic.
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12Cover and cook until onion is soft, stirring occasionally, about 15 minutes.
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13Add bell pepper, carrot, celery, cumin and coriander.
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14Cover and continue cooking until vegetables are tender, stirring occasionally, about 15 minutes.
-
15Add vegetable mixture to beans.
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16Stir in orange peel, pepper and 1/4 teaspoon red pepper flakes if desired.
-
17Place rice in bowls.
-
18Spoon soup over.
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19Top each with dollop of sour cream or yogurt.
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20Garnish with chopped cilantro and serve.
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