Five Bean Soup

Ingredients:

• 1/2 cup Navy beans -- dried
• 1/2 cup Lima beans -- white dried
• 1/2 cup Chick peas -- dried (garbanzo
• 1/2 cup Red beans -- dried (kidney be
• 1/2 cup Black beans -- dried
• 3 1/2 cups Water -- or beef stock
• Salt
• 2 tablespoons Vegetable oil
• 1 Onion -- chopped
• 2 tablespoons Dry sherry
• 3 Cl Garlic -- minced
• 1 Green bell pepper- cored -- s
• 1 Carrot -- diced
• 1 Celery -- diced
• 1 1/2 teaspoons Cumin -- ground
• 1 teaspoon Coriander seeds -- coarsely g
• 1 teaspoon Orange peel -- grated
• 1/4 teaspoon Freshly ground pepper
• 1/4 teaspoon Red pepper flakes -- dried (o
• Rice -- freshly cooked (opti
• Sour cream -- or yogurt
• Cilantro- fresh -- chopped

Preparation:

• Rinse and sort beans.
• Place beans in large pot, add enough cold water to cover by 3 inches.
• Let stand overnight.
• Drain beans and return to pot.
• Add 3-1/2 cups water.
• Bring to boil.
• Adjust heat so liquid barely simmers.
• Cover and cook until beans are tender, stirring occasionally, about 1-1/2 hours.
• Season to taste with salt.
• Heat oil in heavy skillet over low heat.
• Add onion, Sherry and garlic.
• Cover and cook until onion is soft, stirring occasionally, about 15 minutes.
• Add bell pepper, carrot, celery, cumin and coriander.
• Cover and continue cooking until vegetables are tender, stirring occasionally, about 15 minutes.
• Add vegetable mixture to beans.
• Stir in orange peel, pepper and 1/4 teaspoon red pepper flakes if desired.
• Place rice in bowls.
• Spoon soup over.
• Top each with dollop of sour cream or yogurt.
• Garnish with chopped cilantro and serve.