Confetti Bean Soup Mix

Total Time

Prep: 20 min. + standing Cook: 1 hour 25 min.


9 servings (2-1/4 quarts) per batch

Updated: Jun. 27, 2023
With its colorful variety of beans and delicious flavor, this soup is tempting. I like to give it to friends each Christmas. —Rebecca Lambert, Staunton, Virginia
Confetti Bean Soup Mix Recipe photo by Taste of Home


  • 1 pound each dried navy beans, great northern beans, red kidney beans, pinto beans and green split peas
  • 12 beef bouillon cubes
  • 3/4 cup dried minced chives
  • 4 teaspoons dried savory
  • 2 teaspoons ground cumin
  • 2 teaspoons coarsely ground pepper
  • 4 bay leaves
  • 12 cups water, divided
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon hot pepper sauce, optional


  1. Combine beans and peas; place 3 cups in each of four large resealable plastic bags or glass jars. Set aside.
  2. In each of four snack-size resealable plastic bags, place three bouillon cubes, 3 tablespoons chives, 1 teaspoon savory, 1/2 teaspoon cumin, 1/2 teaspoon pepper and one bay leaf. Seal bags. Yield: 4 batches.
  3. To prepare soup: Place contents of one bag of beans in a Dutch oven; add 7 cups water. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand for 1 hour.
  4. Drain beans and discard liquid. Add remaining water and contents of one seasoning bag. Bring to a boil. Reduce heat; cover and simmer, stirring occasionally, until beans are tender, about 1 hour.
  5. Add tomatoes, salt and, if desired, pepper sauce. Simmer, uncovered, for 20 minutes. Discard bay leaf.

Nutrition Facts

1 cup: 230 calories, 1g fat (0 saturated fat), 0 cholesterol, 477mg sodium, 43g carbohydrate (6g sugars, 14g fiber), 15g protein.

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