Five-Bean Soup

Yield; One batch makes 14 servings (3 ½ quarts)

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IngredientsDried Bean Mixture

  • 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 dried chives
  • 1 teaspoon dried savory
  • 1 teaspoon salt, optional
  • ½ teaspoon ground cumin
  • ½ teaspoon pepper
  • 1 bay leaf
  • 2 ½ quarts water
  • 1 – 14 ½ ounce can stewed tomatoes


Combine beans; divide into four equal batches, about 3 ¾ cups per batch.  Store 3 of the 4 batches of beans for future use.

To make one batch of soup:

  1. Wash one batch of beans.  Place in a stock pot; add enough water to cover beans.  Bring to a boil;Five Bean Soup cook for 3 to 4 minutes.  Remove from heat; cover and let stand 1 hour.  Drain and rinse beans.
  2. Tie spices in a cheesecloth bag.
  3. Return beans to kettle, add 2 ½ quarts water and spice bag.  Bring to boil.  Reduce heat; cover and simmer 1 ½ hours or until beans are tender, stirring occasionally.  Remove spice bag.  Add stewed tomatoes and heat through.

Serve with a salad and fresh bread or rolls.

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