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