5 Bean Soup

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5 Bean Soup

 

1/2 cup navy beans, dried

1/2 cup lima beans, white dried

1/2 cup chick peas, dried

1/2 cup red beans, dried

1/2 cup black beans, dried

3 1/2 cups water or beef stock

salt

2 tablespoons vegetable oil

1 onion, chopped

2 tablespoons dry sherry

3 cloves garlic, minced

1 green bell pepper, cored, sliced

1 carrot, diced

1 celery, diced

1 1/2 teaspoons cumin, ground

1 teaspoon coriander seeds, coarsely ground

1 teaspoon orange peel, grated

1/4 teaspoon freshly ground pepper

1/2 teaspoon red pepper flakes

rice freshly cooked

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. Makes 6

servings.