Five Bean Soup

Ingredients:

5 packages (16 oz. each) dried beans, lima, great northern, kidney, pinto, and split peas (enough for four batches of soup)

Combine beans. I mix mine in a large glass pickle jar.
They look great and are always ready to make a great pot of soup.

	3 beef bouillon cubes
	3 T. dried chives
	1 t. dried savory
	1 t. salt
	1/2 t. ground cumin
	1/2 t. pepper
	1 bay leaf
	2-1/2 quarts water
	1 can (14-1/2 oz.) stewed tomatoes

Directions:

To make one batch of soup: Measure about 3-3/4 cups of beans. Wash beans; place in a large kettle (6 qt. Dutch oven); add enough water to cover. Bring to a boil; cook for 3-4 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans. Return to kettle; add spices and water. Bring to boil. Reduce heat; cover and simmer 2-3 hours or until beans are tender, stirring occasionally. Add tomatoes and heat through.

I never liked beans when I was a kid, but this soup has changed my mind. My 14-year-old daughter also loves it! Add Oatmeal Rolls and a salad and you have a complete meal. This soup gets better every time you warm it up. Make the soup one day, refrigerate, and reheat the next day to serve.

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