Menu
Five-Bean Salad Five-Bean Salad
Bean Vegetable Soup Bean Vegetable Soup
Bean, Chicken and Sausage Soup Bean, Chicken and Sausage Soup
Bean and Pasta Soup Bean and Pasta Soup
Sixteen-Bean Soup Sixteen-Bean Soup
Hearty Bean Soup Hearty Bean Soup
Mixed Bean Soup Mixed Bean Soup
Butter Bean Veggie Soup Butter Bean Veggie Soup
Potato Soup With Beans Potato Soup With Beans
Chicken Bean Soup Chicken Bean Soup
Quick Bean Soup Quick Bean Soup
Bean Cabbage Soup Bean Cabbage Soup
Hearty Vegetable Bean Soup Hearty Vegetable Bean Soup
Kale & Bean Soup Kale & Bean Soup
Emily's Bean Soup Emily's Bean Soup
Colorful Three-Bean Soup Colorful Three-Bean Soup
Bean Soup with Sausage Bean Soup with Sausage
Tomato Bean Soup Tomato Bean Soup
Black Bean-Pumpkin Soup Black Bean-Pumpkin Soup
Southwestern Bean Soup Southwestern Bean Soup

Five-Bean Soup

1 review
Test Kitchen Approved
Total Time

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

Makes

14 servings (3-1/2 quarts)

Updated: Jun. 30, 2023
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
Five-Bean Soup
Five-Bean Soup Recipe photo by Taste of Home
Next Recipe

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

  1. Combine beans; divide into four even batches, about 3-3/4 cups each.
  2. 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.
  3. 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.

Nutrition Facts

1 cup: 191 calories, 1g fat (0 saturated fat), 0 cholesterol, 293mg sodium, 35g carbohydrate (0 sugars, 0 fiber), 13g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 meat.