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Five-Bean Soup

 Five-Bean Soup
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
14 ServingsPrep: 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).
Nutritional Facts:Diabetic Exchanges: One serving (1 cup) equals 2 starch,

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Five-Bean Soup (continued)

Nutritional Facts: 1 vegetable, 1/2 meat; also, 191 calories, 293 mg sodium, 0 mg cholesterol, 35 gm carbohydrate, 13 gm protein, 1 gm fat.