Five-Bean Soup Recipe

4.5 1 3
Five-Bean Soup Recipe
Five-Bean Soup Recipe photo by Taste of Home
Publisher Photo

Five-Bean Soup Recipe

Read Reviews
4.5 1 3
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. + standing Cook: 1 hour 35 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. + standing Cook: 1 hour 35 min.

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

Nutritional 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.

  • 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
  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. Yield: 14 servings (3-1/2 quarts).
Originally published as Five-Bean Soup in Taste of Home February/March 1993, p27

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Opus1992 User ID: 3491671 2073
Reviewed Oct. 19, 2008

"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."

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