Growing up, I was never a huge soup fan. There were only a few certain soups I liked. My mom usually only made soup in the winter, and we couldn’t go play in the snow until we had finished all our soup.
Looking back, that’s why I think I hated soup, because now I love it, and can’t get enough of it. This Five Bean Soup, has a special place in my heart. It is so tasty, and so easy to throw together.
I usually keep all the beans in my pantry in case I need a quick recipe. I love to dip bread sticks in this soup. It’s delicious, and full of fiber and protein.
add a little more flavor:
The best way to add a little flavor to soup, is seasonings. We love adding in a little extra taco seasoning, cumin, jalapeño salt, garlic salt, etc. If you have a favorite go to seasoning, I am sure it would taste delicious in this.
My husband like a little kick in his, and sometimes, we cook with jalapeños in the soup. You could also use a beef bullion cube as well.
would this soup freeze well?
This soup would freeze great in an airtight storage container. We recommend freezing it for up to one month.
For the best results, use it within the month.
To thaw, place it in the fridge 24 hours before you plan to serve it, then microwave, or bring to a boil over the stove, before re-serving.
watch how to make another soup favorite, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
I am a huge soup fan. It is so easy to throw together, and it tastes absolutely amazing. This Detox Vegetable Soup is full of flavor, as well as veggies. You are going to love it. Watch how easy it is to make, here:
looking for more soup recipes? here are a few of our favorite:
Five-Bean Soup Recipe
- ⅔ red bell pepper diced
- ½ onion diced
- 2 teaspoons garlic minced
- 4 cups chicken broth
- 1 cup tomato sauce
- 1 can black beans
- 1 can cannellini beans
- 1 can great northern beans
- 1 can red kidney beans
- 1 can pinto beans
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- Heat stove-top to medium high heat.
- In a large pot, saute the diced onions and red pepper until onions go clear.
- Add garlic and saute together well for about a minute.
- Add broth and tomato sauce.
- Drain and rinse all the beans and add them to the pot.
- Mix the pot continually until it slowly begins to bubble on the edges.
- Add the cumin, salt, pepper, paprika, garlic powder and onion powder and mix until well combined and soup is pretty much to a boil.
- Top with sour cream and green onions or tortilla chips.
- Serve warm
- This soup would freeze great in an airtight storage container. We recommend freezing it for up to one month.
- large pot
- Soup Ladle
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