Hearty, low-fat five bean soup.
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
- Combine beans; divide into four equal
1 pound batches or about 3 3/4 cups each.
- 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.
- Tie spices in a cheesecloth bag.
- 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.
- 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.
Source: A Taste of Home Magazine; Recipe
by Lynne Dodd of Mentor, Ohio.
