Ingredients Jump to Instructions ↓

  1. 3-1/2 cups assorted dry beans. (I use Navy, Split pea, Lima, Great Northern pinto and Kidney beans)

  2. 3 beef bullion cubes

  3. 3 Tablespoons drive chives

  4. 1 teaspoon dried savory

  5. 1-1/2 teaspoons Kosher salt (less if no Kosher salt on hand)

  6. 1/2 teaspoon freshly ground black pepper

  7. 1 bay leaf

  8. 1/2 teaspoon ground cumin

  9. 1 can stewed tomatoes

  10. 5 cups cold

Instructions Jump to Ingredients ↑

  1. Rinse 3-1/2 cups beans with cold water. Discard any floating, or defective looking beans. In a Dutch oven or large stock pot, heat beans in 9 cups of cold water over high heat. Cook for (3) three minutes. Remove from heat, cover and let stand for (2) two minutes. Drain and rinse beans. Return to pot and add 1 can of stewed tomatoes, all the seasonings and 5 cups of cold water. Bring to a boil, reduce heat, cover and simmer for 1-1/2 hours or until beans are tender. If desired- when reheating add a little tomato juice if soup thickens too much with refrigeration.


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