Spicy Seven-Bean Soup


Adapted from Williams-Sonoma Soup

  • 1 3/4 cups mixed dried beans*
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 green or red bell pepper, chopped
  • 1 large fresh green Anaheim chili pepper, chopped
  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 teaspoon red pepper flakes
  • 4 cups chicken stock
  • 2 cups crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar or red wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon dried basil
  • 1 tablespoon oregano
  • 1/2 tablespoon dried thyme
  • 2 bay leaves
  • 1/2 cup chopped cilantro


* choose from baby limas, black-eyed peas, garbanzo beans, kidney beans, navy beans, pinto bean, red beans

Soak the beans in cold water to cover overnight.

In a soup pot, heat the oil and saute the garlic, bell pepper, chili pepper, onion, carrot, celery, and pepper flakes for 5 minutes. Drain the beans and stir them into the pot along with the stock, tomatoes, tomato paste, vinegar, sugar, basil, oregano, thyme, and bay leaves. Bring to a boil, reduce the heat to low, cover partially, and simmer until the beans are tender, 2-2 1/2 hours.

Add water as needed to bring total batch to 9 cups.

Just before serving, discard the bay leaves and add cilantro to garnish.

Makes six 1½ cup servings
240 calories each

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