Roasted Garlic Five Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
This recipe uses Kidney, Adzuki, Great Northern, Black, and Mung beans. All can be found in the bulk section at most Whole Food or Organic grocery stores. You can use whatever beans you like, but be sure to adjust nutritional information as it can vary greatly from bean to bean.1/4 cup dried Kidney beans1/4 cup dried Great Northern beans1/4 cup dried Black beans1/4 cup dried Mung beans1/4 cup dried Adzuki beans1/4 cup dried lentils1/4 cup dried split peas1/4 cup barley2 medium onions (chopped)3 large carrots peeled and chopped4 celery stalks chopped10 cups of low sodium chicken broth1 cup of stewed tomatoes (these have a small amount of sugar, can be replaced with regular chopped tomato)2 cups canned or fresh diced tomato 1/4 tsp dried thyme (use fresh if possible)1 bay leaf1/2 tsp fresh ground black pepper1 sweet red bell pepper seeded and chopped1 whole roasted head of garlic (see directions below)1/2 fresh Italian parsley (optional)
*Do not add red bell pepper and roasted garlic until the last 5 minutes of cooking.
Rinse beans and place in large pot and cover with a generous amount of water. Bring to a rolling boil over high heat, uncovered. Remove from heat and cover. Let sit for one hour. Drain.
Using same pot, add onions celery and carrots. Add broth, tomatoes plus their juice, seasonings, beans and lentils, split peas, and barley. Bring to full boil. Cover and reduce heat to low. Cook, stirring occaionally until beans and vegetables are tender-approximately 2 hours. Add roasted garlic and sweet pepper and cook for 5 more minutes.
Add chopped parsley and serve!
Makes about 15 one-cup servings
Add a Tbsp of hot green chile for some added zing or a tbsp of greek yogurt for added creaminess.
You can also add chicken and make it a full meal!
How to Roast Garlic: Preheat oven to 400 degrees
Remove loose skin leaving head intact (do not remove cloves)
Cut enough of the top (pointy end) so that a nice flat surface remains and most cloves have been cut. Place on cookie sheet (cut side up) and drizzle with olive oil. Sprinkle with a bit of salt.
Roast at 400 degrees for 35-40 minutes...check after 30 mins to make sure the cloves have not dried out (cloves should be soft and pasty not dark brown). When it is finished, allow to cool and simply flip it over and squeeze the head until all the garlic is removed. You can squeeze the garlic directly into the soup or just use your desired amount. Save the rest for later!
*When garlic is roasted its flavor becomes sweet and subtle. Roasted garlic will become like a paste, it is delicious spread on a piece of bread or added to any recipe
Enjoy!!
Number of Servings: 15
Recipe submitted by SparkPeople user ENCHANTEDNM150.
Rinse beans and place in large pot and cover with a generous amount of water. Bring to a rolling boil over high heat, uncovered. Remove from heat and cover. Let sit for one hour. Drain.
Using same pot, add onions celery and carrots. Add broth, tomatoes plus their juice, seasonings, beans and lentils, split peas, and barley. Bring to full boil. Cover and reduce heat to low. Cook, stirring occaionally until beans and vegetables are tender-approximately 2 hours. Add roasted garlic and sweet pepper and cook for 5 more minutes.
Add chopped parsley and serve!
Makes about 15 one-cup servings
Add a Tbsp of hot green chile for some added zing or a tbsp of greek yogurt for added creaminess.
You can also add chicken and make it a full meal!
How to Roast Garlic: Preheat oven to 400 degrees
Remove loose skin leaving head intact (do not remove cloves)
Cut enough of the top (pointy end) so that a nice flat surface remains and most cloves have been cut. Place on cookie sheet (cut side up) and drizzle with olive oil. Sprinkle with a bit of salt.
Roast at 400 degrees for 35-40 minutes...check after 30 mins to make sure the cloves have not dried out (cloves should be soft and pasty not dark brown). When it is finished, allow to cool and simply flip it over and squeeze the head until all the garlic is removed. You can squeeze the garlic directly into the soup or just use your desired amount. Save the rest for later!
*When garlic is roasted its flavor becomes sweet and subtle. Roasted garlic will become like a paste, it is delicious spread on a piece of bread or added to any recipe
Enjoy!!
Number of Servings: 15
Recipe submitted by SparkPeople user ENCHANTEDNM150.
Nutritional Info Amount Per Serving
- Calories: 84.8
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 363.8 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 3.9 g
- Protein: 6.0 g
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