Five-Bean Soup

Name: Five-Bean Soup
Ingredients: 5 packages (16 ounces each) dried beans: lima, great northern, kidney, pinto and split peas (enough for four batches of soup); 3 beef bouillon cubes; 3 tablespoons minced chives; 1 teaspoon dried savory; 1 teaspoon salt, optional; 1/2 teaspoon ground cumin; 1/2 teaspoon pepper; 1 bay leaf; 2-1/2 quarts water; 1 can (14-1/2 ounces) stewed tomatoes

10 ingredients

3 steps

Ingredients

5 packages (16 ounces each) dried beans: lima, great northern, kidney, pinto and split peas (enough for four batches of soup)
3 beef bouillon cubes
3 tablespoons minced chives
1 teaspoon dried savory
1 teaspoon salt, optional
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 bay leaf
2-1/2 quarts water
1 can (14-1/2 ounces) stewed tomatoes

Directions

1

Combine beans; divide into four even batches, about 3-3/4 cups each.
2

To make one batch of soup: Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3-4 minutes. Remove from heat; cover and let stand 1 hour.
3

Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; add bouillon, spices and water. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through.