Vegetarian 5 Bean Soup
Ingredients:
½ cup each pinto beans, French lentils, great northern beans, black eye peas chick pea (garbanzo)
3/4 teaspoon each black pepper, paprika, dry mustard
1 ½ teaspoons each dehydrated onions, sea salt, garlic powder, dried oregano
¼ teaspoon dried rosemary
2 bay leaves
1 vegetable bouillon cube
Directions:
Remove spice packet
Place bean mix in a large bowl or pan
Fill the container with 8 cups of water and allow to soak overnight. No need to refrigerate. The beans will expand 2-3 times so plan the container accordingly.
When ready to cook, drain and rinse the beans.
Place in pot of cooking method:
Stovetop
Slow Cooker
Instant pot
Add seasoning pack and 6-8 cups of water (depending on how thin or thick you like your soup).
Methods:
Stovetop:
Place beans and seasoning packet in pot.
Add 6-8 cups water
Cook on high for 1 1/2-2 hours.
Stir occasionally to prevent beans from sticking to the bottom of the pot.
Watch water level as it will boil off.
Adjust the amount of water depending on how thick or thin you like your soup.
Slow Cooker:
Place beans and seasoning packet in slow cooker.
Add 6-8 cups of water
Cook on high for 9 hours.
Adjust the amount of water depending on how thick or thin you like your soup.
Instant pot:
Place beans and seasoning packet in Instant pot.
Add 6-8 cups of water
Secure pressure lid and close the vent.
Pressure cook for 30 minutes.
Allow the Instant pot to naturally vent for 10 minutes, then, carefully, release the vent.
Regardless of cooking method, at the end of the time taste test the beans to see if the are to the desired creaminess. If not, cook a bit longer, watching the water level.
Before serving, remove the bay leaves.
Add-in suggestions:
Diced tomatoes (flavor of choice)
Diced onion
Diced celery
Diced peppers
Chopped mushrooms
A pinch of crushed red pepper for a bit a spiciness
You can also substitute the paprika with smoked paprika for a deeper earthier flavor
