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
- 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
- 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
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