Five Bean Soup Recipe

Name: Five Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried navy beans; 1/2 cup dried white lima beans; 1/2 cup dried garbanzo beans; 1/2 cup dried kidney beans; 1/2 cup dried black beans; 3-1/2 cup water; beef stock; Salt; 2 tbsp. vegetable oil; 1 onion, chopped; 2 tbsp. dry sherry; 3 cloves garlic, minced; 1 green bell pepper, cored and sliced; 1 carrot, diced; 1 celery, diced; 1-1/2 tsp. ground cumin; 1 tsp. coarsley ground coriander seeds; 1 tsp. grated orange peel; 1/4 tsp. freshly ground pepper; 1/4 tsp. crushed red pepper flakes; Rice (optional); Sour cream; yogurt; Chopped fresh cilantro

Servings: persons

1/2 cup dried navy beans
1/2 cup dried white lima beans
1/2 cup dried garbanzo beans
1/2 cup dried kidney beans
1/2 cup dried black beans
3-1/2 cup water
beef stock
Salt
2 tbsp. vegetable oil
1 onion, chopped
2 tbsp. dry sherry
3 cloves garlic, minced
1 green bell pepper, cored and sliced
1 carrot, diced
1 celery, diced
1-1/2 tsp. ground cumin
1 tsp. coarsley ground coriander seeds
1 tsp. grated orange peel
1/4 tsp. freshly ground pepper
1/4 tsp. crushed red pepper flakes
Rice (optional)
Sour cream
yogurt
Chopped fresh cilantro

1
Rinse and sort beans.
2
Place beans in large pot; add enough cold water to cover by 3 inches.
3
Let stand overnight.
4
Drain beans and return to pot.
5
Add 3-1/2 cups water.
6
Bring to boil.
7
Adjust heat so liquid barely simmers.
8
Cover and cook until beans are tender, stirring occasionally, about 1-1/2 hours.
9
Season to taste with salt.
10
Heat oil in heavy skillet over low heat.
11
Add onion, Sherry and garlic.
12
Cover and cook until onion is soft, stirring occasionally, about 15 minutes.
13
Add bell pepper, carrot, celery, cumin and coriander.
14
Cover and continue cooking until vegetables are tender, stirring occasionally, about 15 minutes.
15
Add vegetable mixture to beans.
16
Stir in orange peel, pepper and 1/4 teaspoon red pepper flakes if desired.
17
Place rice in bowls.
18
Spoon soup over.
19
Top each with dollop of sour cream or yogurt.
20
Garnish with chopped cilantro and serve.

367

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 24 ingredients. The key ingredients include: 1/2 cup dried navy beans, 1/2 cup dried white lima beans, 1/2 cup dried garbanzo beans, 1/2 cup dried kidney 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