I received a package of a variety of beans from Randall Beans to try. My first challenge – what to make. I decided to make a soup and combine a handful of the different kinds of beans to come up with this 5 Bean Soup. The result was great and the beans were quite good. The beans are already cooked. So when using them, they only need to be reheated. To make this soup, all the other ingredients were cooked and melded together and then the beans were added in the last step. This 5 bean soup is both hearty and tasty. If you live in an area where Randall’s Beans are in your store, give them a try.
- 5 Jars of Randall Beans including Navy, Black, Kidney, Pinto and Northern
- 1 quart Mushroom broth
- 1 lb. beef kielbasa
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 2 tbsp. chopped fresh parsley
- 1 can stewed tomatoes with garlic, basil & oregano
- 2-3 cloves garlic
- 1/2 tsp. salt
- 1/2 tsp. red pepper flakes
- 1 tsp. dried oregano
- Fresh parsley, if desired, for garnish
Slice the kielbasa into 1″ thick slices. In a pot on medium heat, drop in the sausage and cook until browned. Remove from pan and set aside.
Now, add the onions, celery and carrots and cook for 2 – 3 minutes to pick up the flavor from the bottom of the pan.
Add in the garlic and spices and continue to cook for another minute. Add in the rest of the ingredients beginning with the stock. Simmer for 15 – 20 minutes. Finish by draining the beans and washing them off under water. Add them to the soup.
Cook for 5 minutes to heat through.
Serve and enjoy!