Five-Bean Soup(Recipe Includes Diabetic Exchanges)
A hearty, flavorful five-bean soup combining a variety of beans and savory herbs, perfect for those seeking a nutritious, comforting meal suitable for diabetics and bean lovers alike.
Ingredients
Instructions
- Soak the dried beans overnight or use quick-soak method according to package instructions.
- Drain and rinse the soaked beans.
- In a large pot, combine the beans with enough water to cover them generously.
- Add the beef bouillon cubes, dried chives, dried savory, salt (if using), ground cumin, pepper, and bay leaf.
- Bring the mixture to a boil, then reduce heat to low and simmer for about 2 to 3 hours until beans are tender.
- Remove the bay leaf before serving.
Tips & Substitutions
For a heartier soup, consider adding diced carrots or celery to the pot along with the beans. If you prefer a vegetarian version, substitute vegetable broth for the beef bouillon cubes. Adjust the seasoning based on your taste; if you enjoy a bit of heat, add a pinch of cayenne pepper. This five-bean combination is also great for meal prep, as you can use leftovers in salads or as a filling for wraps.
Serving Suggestions
Serve the Five-Bean Soup with a slice of crusty bread or a side salad for a complete meal. It pairs beautifully with a refreshing Sherbet Float Punch for a delightful contrast. For a more substantial dish, consider adding cooked rice or quinoa directly into the soup before serving. This recipe is also an excellent base for customizing with your favorite spices or vegetables.
Storage & Reheating
Store any leftover Five-Bean Soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of water or broth if it has thickened. You can also freeze the soup in portions for up to 3 months—just thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Five-Bean Soup(Recipe Includes Diabetic Exchanges) contains roughly 481 calories, with 23g protein, 58g carbohydrates, and 28g fat. It is an excellent source of iron (222% of the Daily Value), calcium (90% of the Daily Value), and potassium (50% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1106mg per serving (48% 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 dried beans?
Yes, you can use canned beans to save time. Just rinse and drain them, and add them to the pot during the last 30 minutes of cooking to heat through and absorb the flavors.
Is this soup suitable for freezing?
Absolutely! Five-Bean Soup freezes well. Cool it completely before transferring to freezer-safe containers. When ready to enjoy, thaw it in the refrigerator overnight and reheat on the stove.
How can I make this soup spicier?
To add some heat, consider incorporating diced jalapeños or a dash of hot sauce during cooking. You can also sprinkle in some crushed red pepper flakes to taste before serving.
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).