Five-bean soup
14 Servings
Ingredients
| Quantity | 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) |
Directions
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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