Five Bean Soup Recipe

Name: Five Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Dry Pinto Beans; 1/4 cups Dry Black Beans; 1/4 cups Dry Kidney Bean; 1/4 cups Dry White Beans; 1/4 cups Dry Pink Beans Or Other Variety; 4 cups Chicken, Turkey Or Vegetable Stock; 2 cups Water; 1 Tablespoon Chicken Or Vegetable Bouillon; 3 Tablespoons Cumin; 1 teaspoon Chili Powder; 4 cloves Minced Garlic; 1-1/2 cup Diced Yellow Onion; 1 can (4 Oz. Can) Diced Green Chilies; Salt To Taste; 2 stalks Celery; 2 sticks Carrots; 1 quart Canned Tomatoes; Chopped Cilantro; Shredded Cheese; Sour Cream

Servings: persons

1/4 cups Dry Pinto Beans
1/4 cups Dry Black Beans
1/4 cups Dry Kidney Bean
1/4 cups Dry White Beans
1/4 cups Dry Pink Beans Or Other Variety
4 cups Chicken, Turkey Or Vegetable Stock
2 cups Water
1 Tablespoon Chicken Or Vegetable Bouillon
3 Tablespoons Cumin
1 teaspoon Chili Powder
4 cloves Minced Garlic
1-1/2 cup Diced Yellow Onion
1 can (4 Oz. Can) Diced Green Chilies
Salt To Taste
2 stalks Celery
2 sticks Carrots
1 quart Canned Tomatoes
Chopped Cilantro
Shredded Cheese
Sour Cream

1
1. The afternoon or evening before, wash and soak beans in separate bowls or cups.
2
2. When you are ready to start cooking the soup, drain and rinse beans and put them into the pot then cover with the turkey stock and 2 cups water. Bring up to a boil, then turn down heat to a very gentle simmer. Add the chicken bouillon, cumin, chili powder, grated cloves of garlic, 1/2 yellow onion chopped and a small can of mild (or medium/hot) diced green chilies.
3
3. Taste the broth and see if any flavors need adjusting. More cumin? Salt? Just remember you will be adding other flavors.
4
4. After 1 hour and 30 minutes cooking, turn heat up to a gentle to medium boil. Dice up celery stalks and carrots and set aside for later.
5
5. When the beans have been cooking for at least 2 hours, check to see how close they are to being done. If they are pretty close to being done (no longer crunchy), add celery and carrots.
6
6. When the celery and carrots are soft and beans are done (about 15-20 minutes), add drained tomatoes (chopped or diced) and cilantro. Bring back up to a boil for about 3-5 minutes.
7
7. Serve in bowls with as much shredded cheese and sour cream as you want. If desired, add a sprinkle of fresh cilantro on the top.
8
Enjoy!

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/4 cups Dry Pinto Beans, 1/4 cups Dry Black Beans, 1/4 cups Dry Kidney Bean, 1/4 cups Dry White Beans, and more.

Yes, Five Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Five Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions