Mixed-Bean Soup Recipe


This is probably the last soup I’m making this season as we’re slowly experiencing warmer temperatures. I prepared the soup with 10 varieties of beans. Four-pound mixed bean packages are readily available at my local Korean market. In this particular one, only seven dried beans were mixed in it, namely soybeans, chickpeas, kidney beans, black beans, peas, black eyed peas and lima beans. I also added white cannellini beans, green beans and edamame beans to complete the nourishing soup.

In addition to the soup, I included corn kernels for extra sweetness and deep-fried tofu cubes for texture. Everyone in my home enjoyed it because the starchy vegetables are quite filling and almost make you forget about meat!

1. Info for Mixed-Bean Soup Recipe

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 8
  • Calories: unavailable

2. Ingredients for Mixed-Bean Soup Recipe

  • ½ pound dried mixed beans (about 1 cup)
  • 1 (12-ounce) package medium-firm tofu, drained and diced
  • 2 cups vegetable (or chicken) stock
  • 1 yellow onion, finely diced
  • 1 (2-inch) chunk fresh ginger
  • 4 tablespoons vegetable oil
  • 1½ teaspoons kosher salt
  • ½ (14-ounce) can cannellini beans, drained
  • ½ cup frozen edamame beans
  • ½ cup frozen sweet corn
  • ½ cup green beans, cut into ½” pieces
  • 3 tablespoons soy sauce
  • 3 tablespoons cilantro, finely chopped
  • ¼ cup green onions, chopped
  • 1-½ teaspoons black pepper, freshly cracked

3. Directions:

  1. Prepping the dried beans: Wash the grains. Discard any floating or odd-shaped beans. Wash and rinse thoroughly in several water baths (about three times) and set aside to soak overnight (preferably 2 days).
  2. Prepping the ginger: Cut the ginger root. Peel it with a paring knife, thinly slice it, then cut into long matchsticks. Set aside.
  3. Cooking the dried beans: The next day (or following 2 days), drain the beans. Heat 2 tablespoons of oil in a pressure cooker (without the lid). Once the oil is hot, add the onions and half the ginger. Cook until shiny without coloration. Add the beans. The oil should coat all the grains. Add water until they’re completely covered. There should be at least a 2-inch-high level of water. Carefully seal the pressure cooker with the lid and lock it. Put it on high heat, then start counting the cooking time after it’ begins to steam. At this point you can turn down the heat, but it has to continue steaming or it’s not cooking properly. In any case, follow the instructions for your own pressure cooker (depending on which model you may have). Cook for 15-18 minutes total. Remove from the heat. Let stand for about 10 minutes, removing as much steam as possible. Remove the lid (I had to call for help; I’m too weak!). The liquid should have evaporated or drain as much a possible. Let cool for about 15-20 minutes. Once cool enough to handle, check for doneness. The beans should be soft when gently pressed and crushed between your thumb and index finger. Mash one third of the beans. Note: If necessary, add a little more water and continue cooking until they’re soft enough to be mashed.
  4. For the tofu: Cut the tofu into ½-inch cubes. In a wok, heat the rest of oil in a pan. Pan-fry the tofu on all sides until golden. The tofu should have a nice fried outer crust and still be moist inside. Transfer the tofu onto paper towels. Sprinkle with salt. Transfer to a plate.
  5. In a large pot, place the vegetable stock. Bring to a roaring boil. Add the carrots and daikon and lower the heat to a bubbly simmer. Cook for about 20 minutes until softened. Add the jicama. Remove the carrots and daikon from the broth. Dice the vegetables and place them back in the broth. Check the seasoning. Season with salt (if necessary) and pepper. Adjust sweetness (if necessary) with rock sugar.
  6. In the same pan, add the remaining ginger. Cook until very fragrant. Add green onions and green beans. Cook until shiny, then sprinkle with salt. Stir well, then add the edamame and cannellini beans and corn. Mix well, then transfer the bean mixture. Cover with vegetable (or chicken stock), soy sauce. Bring to a boil, then lower the heat to a gentle boil and cook for 10 minutes, stirring occasionally. Add the tofu and cilantro and stir well. Depending on the consistency you like, you could add more vegetable broth to thin out the soup. Adjust seasoning.
  7. Sprinkle with freshly cracked pepper.
  8. Bon appétit!

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