Five Bean Soup

Serving Size : 6
Ingredients

for prepare Five Bean Soup

:

Amount	Measure	Ingredient - Preparation Method
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 five bean soup
2	tablespoons	vegetable oil
1		onion - chopped
2	tablespoons	dry sherry
3	centiliters	garlic - 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	freshly ground pepper
1/4	teaspoon	red pepper flakes - dried (o

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.

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