Because this is a serious soup I feel like I need to give a brief description/introduction.  This concoction came upon me one day before the weekly grocery trip during a week when time and money were a bit on the short side. 

My husband Sam requested soup, so I suggested some protein and fiber-rich beans, “maybe a chili?” I suggested.  “Nah…something with vegetables but not thick like a chili but more like a real soup.”  So I had my challenge - a bean soup with chili flavors and vegetables but more on the soupy side, low in fat but still hearty enough to satisfy.  So, this is what I came up with; having passed my personal taste test, I dubbed it “Five Bean Harvest Vegetable Soup”.  I feel that its best served in the autumn months, when the weather is still just shy of brisk in the mornings and evenings and the trees are just starting to change their perennial wardrobe.  Oh, and Sam says its even tastier if accompanied by a nice chunk of whole grain bread.  It can be time consuming with all the chopping but it produces a very large and very tasty batch of soup that can feed a modestly sized gathering or a family of two for a few days if kept refrigerated.  *Be sure to read the whole recipe because you might want to start chopping before you start cooking J  

Phase I:
1 Tbsp extra virgin olive oil
1 medium sized onion, coarsely chopped
4 cloves garlic, minced
1½ tsp cumin seeds
2 -14 oz cans diced tomatoes and their juice/water
1½ tsp dried oregano
½ tsp chili powder
½ tsp paprika

To a large soup pot add onion and garlic to medium-high oil and sauté until onion begins to soften.  Add cumin seeds and allow to fry until slightly browned.  Add tomatoes and their juices (be careful of spatter here!).  Simmer about 10 minutes or until tomatoes begin to soften slightly, then add oregano, chili powder and paprika.  Reduce heat to medium.  On to Phase II →

Phase II:
1- 14 oz can black beans, drained and rinsed
1- 14 oz can light red kidney beans, drained and rinsed
1- 14 oz can dark red kidney beans, drained and rinsed
1- 14 oz can garbanzo beans, drained and rinsed

Add the above four cans of beans to tomato, onion & herb/spice sauté.  Cover and cook over medium heat about 10 minutes.  On to Phase III →

Phase III:
1 Tbsp Bragg’s liquid aminos or soy sauce
2-3 Tbps McKay’s chicken style instant broth or vegetable broth*
*- prepare according to directions on label using water measured for recipe
10-12 cups water (depends on how “soupy” you like your soup)
3 tsp salt
½ tsp pepper or to taste
1 tsp dried basil
1 large sweet potato, peeled and diced into ½ cubes
1 carrot, washed, peeled and sliced
3 red potatoes, diced
2 medium yellow squash, diced into ½ inch cubes
2 medium zucchini, diced into ½ inch cubes
1- 14 oz can great northern beans or butter beans, drained and rinsed

Add all of the above ingredients to the soup pot and mix well.  Bring to boil, reduce heat to medium-low and cover allowing to simmer about 20 minutes or until veggies are tender, stirring occasionally.  Serve warm, adding extra salt/pepper as desired and enjoy!