Ingredients
5 packages (16 ounces each) dried beans: lima, great northern, kidney, pinto and split peas (enough for four batches of soup)3 beef bouillon cubes3 tablespoons minced chives1 teaspoon dried savory1 teaspoon salt, optional1/2 teaspoon ground cumin1/2 teaspoon pepper1 bay leaf2-1/2 quarts water1 can (14-1/2 ounces) stewed tomatoes
Preparation
Combine beans; divide into four even batches, about 3-3/4 cups each.
To make one batch of soup: Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3-4 minutes. Remove from heat; cover and let stand 1 hour.
Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; add bouillon, spices and water. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through.
