Cooking Index - Cooking Recipes & IdeasFive Bean Soup Recipe - Cooking Index

Five Bean Soup

Type: Meat, Vegetables
Courses: Soup, Vegetarian
Serves: 6 people

Recipe Ingredients

1/2 cup 80g / 2.8ozNavy beans - dried
1/2 cup 80g / 2.8ozLima beans - white dried
1/2 cup 118mlChick peas - dried (garbanzo
1/2 cup 80g / 2.8ozRed beans - dried (kidney be
1/2 cup 80g / 2.8ozBlack beans - dried
3 1/2 cups 829mlWater - or beef stock
  Salt
2 tablespoons 30mlVegetable oil
1   Onion - chopped
2 tablespoons 30mlDry sherry
3   Garlic - minced
1   Green bell pepper; cored - s
1   Carrot - diced
1   Celery - diced
1 1/2 teaspoons 7.5mlCumin - ground
1 teaspoon 5mlCoriander seeds - coarsely g
1 teaspoon 5mlOrange peel - grated
1/4 teaspoon 1.3mlFreshly ground pepper
1/4 teaspoon 1.3mlRed pepper flakes - dried (o
  Rice - freshly cooked (optional)
  Sour cream - or yogurt
  Cilantro; fresh - chopped

Recipe Instructions

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.

Source:
Bon Appetit, October, 1987

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.