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Soup, Five Bean

by Pierre S. Aoukar, MD
Posted: March 16

6 servings


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


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.

Five Bean Soup, The Recipes of Dr. Aoukar


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