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Five Bean Soup |
5 (16-ounce each) packages dried beans: lima, great northern, kidney, pinto and split peas (enough for four batches of soup) 3 beef bouillon cubes 3 tablespoons dried chives 1 teaspoon dried savory 1 teaspoon salt (optional) 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 1 bay leaf 2 1/2 quarts water 1 (14 1/2-ounce) can stewed tomatoes 1. Combine beans; divide into four equal 1 pound batches or about 3 3/4 cups each. 2. To Make Batch of Soup: Wash one batch of beans. Place in a large kettle; add enough water to cover bean. Bring to a boil; cook for 3 to 4 minutes. Remove from heat; cover and let stand 1 hour. 3. Tie spices in a cheesecloth bag. 4. Drain and rinse beans. Return to kettle; add spices and 2 1/2 quarts water. Bring to boil, reduce heat; cover and simmer for 1 1/2 hours or until beans are tender, stirring occasionally. 5. Add tomatoes and heat through. Remove spices and serve. One batch makes 14 servings (3 1/2 quarts). Nutrition Information Per Serving (1 cup): 191 calories, 293 mg sodium, 0 mg cholesterol, 35 gm carbohydrate, 13 gm protein, 1 gm fat. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 meat. |