Five-Bean Soup

This hearty five-bean soup is a comforting staple perfect for chilly evenings. Featuring a robust blend of northern, kidney, pinto, great northern, and split peas, it offers a rich texture and deep, savory flavor. The addition of stewed tomatoes and aromatic spices like cumin and savory creates a complex taste profile that warms the soul. Ideal for meal prep, this vegan-friendly dish stores well and improves with age, making it a fantastic option for busy weeknights or potlucks. Simple ingredients come together in a slow simmer to create a wholesome, satisfying bowl of goodness.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 14

Calories: 32.9

Dietary: Gluten-free

Description

This hearty five-bean soup is a comforting staple perfect for chilly evenings. Featuring a robust blend of northern, kidney, pinto, great northern, and split peas, it offers a rich texture and deep, savory flavor. The addition of stewed tomatoes and aromatic spices like cumin and savory creates a complex taste profile that warms the soul. Ideal for meal prep, this vegan-friendly dish stores well and improves with age, making it a fantastic option for busy weeknights or potlucks. Simple ingredients come together in a slow simmer to create a wholesome, satisfying bowl of goodness.

Ingredients

16 oz Dried Northern Beans
16 oz Dried Kidney Beans
16 oz Dried Pinto Beans
16 oz Dried Great Northern Beans
16 oz Dried Split Peas
3 pieces Vegetarian Beef Bouillon Cubes
3 tbsp Dried Chives
1 tsp Dried Savory
1/2 tsp Ground Cumin
1 piece Bay Leaf
2.5 qt Water
1 can (14.5 oz) Stewed Tomatoes
1 tsp Salt (optional)

Directions

1
Sort through the dried beans, removing any stones or debris, then rinse thoroughly under cold water.
2
Place all rinsed beans in a large stockpot or kettle and cover with enough water to submerge them by at least two inches.
3
Bring the water to a boil over high heat, then cook for 3-4 minutes.
4
Remove the pot from heat, cover, and let the beans stand for 1 hour.
5
While beans soak, combine chives, savory, cumin, and bay leaf in a small piece of cheesecloth or a spice bag; tie securely.
6
Drain and rinse the beans after soaking.
7
Return the drained beans to the pot and add fresh water until beans are covered by about 2 inches.
8
Add the spice bag and bouillon cubes to the pot.
9
Bring the mixture back to a boil over high heat.
10
Reduce heat to low, cover partially, and simmer for 1.5 hours or until beans are tender, stirring occasionally.
11
Remove and discard the spice bag and bay leaf.
12
Stir in the stewed tomatoes and heat through for 5-10 minutes until hot.
13
Taste and add salt if needed before serving.

Nutrition Facts

Servings 14

Amount Per Serving
Calories 32.9kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.4mg1%
Total Carbohydrate 7.4g3%
Dietary Fiber 2.9g12%
Sugars 3.5g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cool completely before refrigerating in airtight containers. Soup will keep for up to 5 days. It freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Substitutions: For a fully vegan option, ensure your bouillon cubes are vegetarian/vegan friendly. You can substitute vegetable broth for water for a deeper flavor.

Variations: Add diced carrots, celery, or onions during the simmering step for added vegetables and flavor.

Tip: If beans are not tender after 1.5 hours, continue simmering in 15-minute increments until desired texture is reached. Ensure they remain covered by water, adding more hot water if necessary.

Keywords: beans, five bean soup, vegetarian soup, vegan soup, comfort food, meal prep, kidney beans, pinto beans, great northern beans, split peas, hearty soup, winter soup, bean stew, homemade soup, healthy dinner, plant based

Read it online: https://www.chefs-mate.com/recipe/five-bean-soup-2/