Five-Bean Soup Recipe

Five-Bean Soup Recipe photo by Taste of Home

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One of my family's favorite soups, this tasty recipe was one I discovered years ago. Served with a salad and bread or rolls, it makes a savory supper. Sometimes we like to grate mozzarella cheese over the individual bowls just before serving. —Lynne Dodd, Mentor, Ohio

This recipe is:

Diabetic Friendly

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Five-Bean Soup Recipe

Prep: 10 min. + standing Cook: 1 hour 35 min.

Yield: 14 Servings

10 95 105

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

Combine beans; divide into four even batches, about 3-3/4 cups each.
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.
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. Yield: 14 servings (3-1/2 quarts).

Diabetic Exchanges: One serving (1 cup) equals 2 starch, 1 vegetable, 1/2 meat; also, 191 calories, 293 mg sodium, 0 mg cholesterol, 35 gm carbohydrate, 13 gm protein, 1 gm fat.

Originally published as Five-Bean Soup in Taste of Home February/March 1993, p27

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Five-Bean Soup

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(1-1) of 1 reviews

Reviewed on Oct. 19, 2008 by Opus1992

This is a truly delicious soup, one I consider "comfort food". It's easy to make, freezes beautifully, and my family loves it. I often add a ham bone or ham hock for flavor.