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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 36 |
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With its colorful variety of beans and delicious flavor, this soup is tempting. I like to give it to friends each Christmas. Ingredients:
1 pound each dried navy beans, great northern beans, red kidney beans, pinto beans and green split peas |
seasoning mix: |
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 |
additional ingredients for soup: |
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 |
Directions:
1. In a large bowl, combine beans and peas; place 3 cups each in four large resealable plastic bags. Set aside.
2. In four snack-size resealable plastic bags place 3 bouillon cubes, 3 tablespoons chives, 1 teaspoon savory, 1/2 teaspoon cumin, 1/2 teaspoon pepper and 1 bay leaf. Seal bags or tie plastic wrap with ribbon if desired. Yield: 4 batches.
3. To prepare soup: Place the contents of one bag of beans in a Dutch oven; add 7 cups water. Bring to a boil; boil for 2 minutes. Remove from the 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 for 1 hour or until beans are tender, stirring occasionally.
5. Add tomatoes, salt and pepper sauce if desired. Simmer, uncovered, for 20 minutes. Discard bay leaf. Yield: 9 servings (2-1/4 quarts) per batch.
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