Source:

Classifications: Soups and Stews

Qty Measure Ingredient

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5 16oz pkgs dried beans: lima, great northern, kidney,, pinto and split peas

(enough for four batches of soup)

3 cubes beef bouillon

3 tablespoons dried chives

1 teaspoon dried savory

1 teaspoon salt, optional

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1 bay leaf

2 1/2 quarts water

1 14-1/2oz stewed tomatoes

Instructions: Combine beans; divide into four equal batches, bout 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 spices and water. Bring to boil. Reduce heat; cover and simmer 1-1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through. Yield: one batch makes 14 servings (3-1/2 quarts).

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving (1-cup) equals 2 starch, 1 vegetable, 1/2 meat; also, 191 calories, 293 mg sodium, 0 mg cholesterol, 35 gm carbohydrate, 13 gm protein, 1 gm fat.

Serves: 14

Food Exchanges: