Five Bean Soup

Servings: 6
Ingredients:

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

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. Serves 6. Recipe from Bon Appetit, October,
1987.