Five-bean soup

Yield: 14 Servings

Measure Ingredient
5 packs Beans,dried, lima, great northern, kidney, pinto and split pea (16oz each) enough for four batches
3 Beef bouillon cubes
3 tablespoons Chives, dried
1 teaspoon Savory, dried
1 teaspoon Salt; optional
½ teaspoon Cumin, ground
1 Bay leaf water
1 can Stewed tomatoes (14.5oz)

Combine beans; divide into four equal batches, about 3-¾ cups each.

To Make One Batch of Soup: Wash one batch of beans. Place in a large kettle with enough water to cover. Bring to a boil; cook for 3-4 minutes. Remove from heat, cover and let stand for 1 hour. Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; add spices and water. Bring to boil.

Reduce heat, cover and simmer 1-½ hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through.

Yield: one batch makes 14 servings (3-½ qts).

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