Ingredients Jump to Instructions ↓

  1. 1 pound each dried navy beans, great northern beans, red kidney beans, pinto beans and green split peas SEASONING MIX:

  2. 12 beef bouillon cubes

  3. 3/4 cup dried minced chives

  4. 4 teaspoons dried savory

  5. 2 teaspoons ground cumin

  6. 2 teaspoons coarsely ground pepper


  8. 12 cups water, divided

  9. 1 can (14-1/2 ounces) stewed tomatoes, undrained

  10. 1-1/2 teaspoons salt

  11. 1/4 teaspoon hot pepper sauce, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine beans and peas; place 3 cups each in four large resealable plastic bags. Set aside. 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. 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. 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. 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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