Yield: 14 Servings
|5 packs||Beans,dried, lima, great northern, kidney, pinto and split pea (16oz each) enough for four batches|
|3 \N||Beef bouillon cubes|
|3 tablespoons||Chives, dried|
|1 teaspoon||Savory, dried|
|1 teaspoon||Salt; optional|
|½ teaspoon||Cumin, ground|
|1 \N||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).