5 Bean Soup
A hearty, flavorful 5 Bean Soup packed with a mix of beans, vegetables, and ground beef, perfect for comforting family dinners and satisfying a crowd.
Ingredients
- 1/2 cup dry pinto beans ⓘ
- 1/4 cup dry black-eyed peas ⓘ
- 1/2 cup dry white beans ⓘ
- 1/4 cup dry lentils ⓘ
- 1/2 cup dry split peas ⓘ
- 1 tablespoon pepper ⓘ
- 1 chopped onion ⓘ
- 1/2 pound browned ground beef ⓘ
- 1 teaspoon celery seed
- 1 teaspoon parsley ⓘ
- 1 teaspoon garlic powder ⓘ
- 1/2 cup dry rice ⓘ
- 2 cubes beef bouillon ⓘ
- 2 teaspoons salt ⓘ
Instructions
- Combine pinto beans, black-eyed peas, white beans, lentils, split peas, salt, pepper, chopped onion, celery seed, and garlic powder in a 5-quart pan.
- Fill the remainder of the pan with water and bring to a boil.
- Boil on high for 15 minutes.
- Reduce heat to medium and cook for 1 hour, adding water when needed.
- Reduce heat to low and add dry rice, browned ground beef, beef bouillon cubes, and parsley.
- Cook until all beans are very tender and the soup has thickened.
Tips & Substitutions
To enhance flavor, consider adding a bay leaf or smoked paprika during cooking. If you want a vegetarian version, replace the ground beef with textured vegetable protein or mushrooms. For a spicier kick, add diced jalapeños or a dash of cayenne pepper. Remember to soak the beans overnight to reduce cooking time and improve digestibility.
Serving Suggestions
Serve this hearty soup with crusty bread or cornbread for a complete meal. A side salad with a light vinaigrette complements the flavors well. You can also top the soup with shredded cheese or a dollop of sour cream for added richness. This dish is perfect for cold weather and pairs beautifully with Hardy Soup - A Heart Healthy Recipe.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm the soup on the stovetop over medium heat, adding a splash of water if it thickens too much. You can also microwave it in short intervals, stirring frequently to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of 5 Bean Soup contains roughly 314 calories, with 16g protein, 50g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (34% of the Daily Value), protein (32% of the Daily Value), and iron (28% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1013mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dry beans?
Yes, you can use canned beans to save time. If using canned beans, add them during the last 30 minutes of cooking to heat through and absorb flavors, and reduce the cooking time accordingly. Be sure to rinse them to remove excess sodium.
How can I make this soup vegetarian?
To make this soup vegetarian, simply omit the ground beef and replace the beef bouillon with vegetable bouillon. You can enhance the protein content by adding more lentils or beans, and consider using vegetable stock for a deeper flavor.
What can I do if the soup is too thick?
If your soup turns out too thick, simply add more water or broth until you reach your desired consistency. Stir well and allow it to simmer for a few minutes to incorporate the added liquid, adjusting the seasoning as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).