Friday, October 14, 2011

Five Bean Soup

This is one of my favorite winter soups.
 ~  Christine from The Good, The Pure, and The Lovely

 Preparation for four batches:
One, 1 pound bag of each of these dried bean varieties: lima, great northern, kidney, pinto and split peas

Pour the five beans into a large bowl.  Mix well.  Divide into four separate containers or zip lock bags.

1 portion of beans
3 beef bouillon cubes
1 tsp. onion powder (or more to taste)
1 and 1/2 teaspoons dried savory
1 tsp. salt (optional)
1/2 or 1 teaspoon ground cumin
1/2 tsp. pepper
1 or 2 bay leaves
2 and 1/2 quarts water
1 can (14 and 1/2 oz.) stewed tomatoes (diced Italian work well, too)
Parmesan Cheese (optional)

Wash beans.  Place in a large pot.  Cover with water.  bring to a boil.  Cook for 3-4 minutes.  Remove from heat; cover and let stand 1 hour.

Drain and rinse beans.  Add bouillon, spices and water.  Bring to a boil.  Reduce heat; cover and simmer 1 and 1/2 hours or until beans are tender (it's always taken my beans longer), stirring occasionally.  Remove bay leave(s).  Add tomatoes and heat through.  Serve and top with Parmesan cheese (a good cheese really makes this special).

I serve this with this cornbread.

~ Adapted from Taste of Home


  1. You could make a small, thoughtful Christmas gift out of this if you cleverly packaged it. Hey...who doesn't like a pitch it and forget it meal? Lots of protein, too!

  2. What a great idea Hannah! Who wouldn't love a great batch of soup, ready to be cooked!?!?