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Easy Five Bean Soup Recipe

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Alexis's Gluten Free Adventures Five Bean Soup
Alexis's Gluten Free Adventures Five Bean Soup from www.gfinorlando.com

Description

Looking for a hearty, delicious and easy to make bean soup recipe? Look no further than this five bean soup recipe. This soup is packed with protein and fiber from five different types of beans and is perfect for a chilly evening.

Prep Time

This recipe has a prep time of 10 minutes.

Cook Time

This recipe has a cook time of 50 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can cannellini beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can navy beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Dutch oven or soup pot
  • Knife and cutting board
  • Can opener
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat the olive oil in a Dutch oven or soup pot over medium heat.
  2. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
  3. Add all five cans of beans and the vegetable broth to the pot.
  4. Add the oregano, basil, salt and pepper to the pot and stir everything together.
  5. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
  6. Remove the pot from the heat and let it cool for a few minutes.
  7. Use an immersion blender to blend the soup until it is smooth and creamy. If you don't have an immersion blender, you can use a regular blender, but be careful not to overfill it with hot liquid.
  8. Return the pot to the heat and let it simmer for an additional 15-20 minutes, until it is heated through.
  9. Serve the soup hot with a sprinkle of fresh parsley or grated Parmesan cheese, if desired.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 250
  • Protein: 15g
  • Fat: 3g
  • Carbohydrates: 45g
  • Fiber: 15g
  • Sugar: 4g
  • Sodium: 600mg

Recipes FAQ

Can I use different types of beans?

Absolutely! You can use any type of bean you like in this recipe. Try adding chickpeas or white beans for a different flavor.

Can I make this recipe in the slow cooker?

Yes, you can! Simply add all of the ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

What can I serve with this soup?

This soup is delicious on its own but can be served with crusty bread, crackers, or a side salad.

Recipe Tips

  • Make sure to rinse and drain the canned beans before adding them to the pot.
  • If you don't have an immersion blender, you can use a regular blender to blend the soup in batches.
  • Don't skip the sautéing step for the onion and garlic, as it adds a lot of flavor to the soup.
  • If you prefer a chunkier soup, you can skip the blending step entirely.
  • Feel free to adjust the seasonings to your liking. Add more or less salt, pepper, or herbs as desired.

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