Five Bean Soup
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Five Bean Soup
  Beans    Soups    Vegetarian  
Last updated 6/12/2012 1:00:52 AM. Recipe ID 24134. Report a problem with this recipe.
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      Title: Five bean soup
 Categories: Beans, Soups, Vegetarian
      Yield: 6 servings
 
    1/2 c  Navy beans; dried
    1/2 c  Lima beans; white dried
    1/2 c  Chick peas; dried (garbanzo
    1/2 c  Red beans; dried (kidney be
    1/2 c  Black beans; dried
  3 1/2 c  Water; or beef stock
           Salt
      2 tb Vegetable oil
      1    Onion; chopped
      2 tb Dry sherry
      3    Cl Garlic; minced
      1    Green bell pepper; cored, s
      1    Carrot; diced
      1    Celery; diced
  1 1/2 ts Cumin; ground
      1 ts Coriander seeds; coarsely g
      1 ts Orange peel; grated
    1/4 ts Freshly ground pepper
    1/4 ts Red pepper flakes; dried (o
           Rice; freshly cooked (optio
           Sour cream; or yogurt
           Cilantro; fresh, chopped
 
      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. Serves 6. 




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Recipe ID 24134 (Apr 03, 2005)

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