This Five Bean Soup is a comforting, rustic dish that brings together navy, lima, chickpeas, kidney, and black beans for a deeply satisfying meal. Simmered slowly until tender, the beans absorb the flavors of sautéed onions, garlic, bell peppers, carrots, and celery, enhanced by warm cumin and coriander. A hint of orange peel and fresh cilantro adds a bright, zesty finish to the earthy broth. Perfect for cold days or meal prep, this vegetarian soup is versatile and easy to customize. Serve it over rice with a dollop of yogurt for extra creaminess. ItâÂÂs a wholesome, budget-friendly recipe that delivers rich texture and nourishing flavor in every spoonful.
Five Bean Soup
Description
This Five Bean Soup is a comforting, rustic dish that brings together navy, lima, chickpeas, kidney, and black beans for a deeply satisfying meal. Simmered slowly until tender, the beans absorb the flavors of saut&# 195;©ed onions, garlic, bell peppers, carrots, and celery, enhanced by warm cumin and coriander. A hint of orange peel and fresh cilantro adds a bright, zesty finish to the earthy broth. Perfect for cold days or meal prep, this vegetarian soup is versatile and easy to customize. Serve it over rice with a dollop of yogurt for extra creaminess. ItâÂÂs a wholesome, budget-friendly recipe that delivers rich texture and nourishing flavor in every spoonful.Ingredients
Directions
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Rinse and sort the navy, lima, chickpeas, kidney, and black beans, removing any debris or stones.
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Place the beans in a large pot and cover with cold water by about 3 inches.
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Let the beans soak overnight or for at least 8 hours.
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Drain the beans and return them to the pot.
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Add 3 1/2 cups of water or stock to the beans.
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Bring the liquid to a boil over high heat.
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Reduce heat to low so the liquid barely simmers.
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Cover and cook until the beans are tender, stirring occasionally, for about 1 1/2 hours.
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Season the beans with salt to taste.
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Heat vegetable oil in a heavy skillet over low heat.
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Add chopped onion, dry sherry, and minced garlic.
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Cover and cook until the onion is soft, stirring occasionally, for about 15 minutes.
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Add diced green bell pepper, carrot, celery, ground cumin, and coriander seeds.
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Cover and continue cooking until the vegetables are tender, stirring occasionally, for about 15 minutes.
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Stir the vegetable mixture into the cooked beans.
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Mix in grated orange peel, freshly ground pepper, and red pepper flakes if desired.
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Spoon freshly cooked rice into serving bowls.
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Ladle the hot soup over the rice.
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Top each bowl with a dollop of sour cream or yogurt.
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Garnish with chopped fresh cilantro and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 174.4kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 2.8mg1%
- Total Carbohydrate 38.4g13%
- Dietary Fiber 5.1g21%
- Sugars 21.5g
- Protein 5.0g10%
* 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
For a faster preparation, you can use canned beans instead of dried. Rinse and drain two 15-ounce cans of each bean type and add them to the soup during the last 20 minutes of cooking to heat through.
If using beef stock instead of water, the soup will no longer be vegetarian but will have a richer, deeper flavor profile.
This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Adjust the amount of red pepper flakes to control the heat level of the soup.
