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Soup, Five Bean

by Pierre S. Aoukar, MD
Posted: March 16


6 servings

Ingredients:

1/3 cup each of dry kidney beans, black beans, navy beans, green split peas and adzuki beans
8 cloves fresh garlic, minced
1 large onion, diced (brunoise)
2 Tb extra virgin olive oil
1 can plum or crushed tomatoes with juice
1 Tb ground coriander
1 Tb ground cumin
1 tsp mustard powder
8 cups vegetable stock or water
1 bunch fresh Italian parsley, minced
sea salt and crushed red pepper to taste

DIRECTIONS:

In a 4 quart pot, sauté onions in olive oil until wilted. Add garlic and cook until it begins to brown. Add spices and sauté for 1 minute. Add remainder of ingredients except for parsley. Bring mixture to a boil, turn heat down, cover and simmer for 2 to 2 ˝ hours until beans are tender. Add water as needed during cooking to cover the beans. When soup is done, add parsley and stir.

Reference:
Five Bean Soup, The Recipes of Dr. Aoukar

 


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