Five bean soup


Serves: 6
Total Calories: 112

Ingredients

1/2 cup navy beans dried
1/2 cup lima beans white dried
1/2 cup chick peas, dried (garbanzo
1/2 cup red beans, dried (kidney be
1/2 cup black beans dried
3 1/2 cups water or beef stock
salt
2 tablespoons vegetable oil
1 onion chopped
2 tablespoons sherry dry
3 garlic clove, minced
1 green bell pepper cored, s
1 carrot diced
1 celery diced
1 1/2 teaspoons cumin ground
1 teaspoon coriander seeds, coarsely g
1 teaspoon orange peel grated
1/4 teaspoon black pepper freshly ground
1/4 teaspoon red pepper flake dried (o
white rice, freshly cooked (optio
sour cream or yogurt
cilantro fresh, chopped

Directions:

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.

Nutritional Facts:

Serves: 6
Total Calories: 112
Calories from Fat: 42

This Five bean soup recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.


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