Five Bean Soup

New.Wife's picture

Sep. 16, 2011


Onions 2 Medium , chopped
Garlic 2 Clove (10 gm) , minced
Cooking oil 1 Tablespoon
Chicken broth 3 1/2 Cup (56 tbs)
Canned refried beans 16 Ounce (1 Can)
Canned red kidney beans 15 1/2 Ounce , drained (1 Can)
Canned garbanzo beans 15 Ounce , drained (1 Can)
Canned navy beans 15 Ounce (1 Can)
Beer 12 Ounce (1 Can)
Canned lima beans 8 1/2 Ounce (1 Can)
Canned diced green chili peppers 4 Ounce , drained (1 Can)
Paprika 1 Tablespoon
Chili powder 1 Tablespoon
Prepared mustard 1 Tablespoon
Dried basil 1/2 Teaspoon , crushed
Dried oregano 1/2 Teaspoon , crushed


In a Dutch oven cook onion and garlic in hot oil till tender.

Stir in chicken broth, refried beans, kidney beans, garbanzo beans, navy beans, beer, lima beans, chili peppers, paprika, chili powder, mustard, basil, and oregano.

Bring to boiling; reduce the heat.

Cover and simmer for 1 hour.

Remove from the heat; cool.

Pour mixture into two 1 1/2-quart freezer containers.

Seal, label, and freeze.

To serve, transfer 1 portion of the frozen mixture to a large saucepan.

Cover and cook over medium-low heat about 50 minutes or till heated through, stirring occasionally.

Top each serving of soup with croutons and shredded cheese, if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 3447Calories from Fat 408

 % Daily Value*

Total Fat 46 g70.8%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 8235 mg343.13%

Total Carbohydrates 593 g197.7%

Dietary Fiber 195 g780%

Sugars 60 g

Protein 194 g388%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet