Gramp’s Kitchen – Five Bean Soup

<strong>Five Bean Soup </strong>

1 – 16 oz pack of dried beans (lima, great northern kidney, pinto, and split pea)
3 beef bouillon cubes
3 tablespoons dried chives
1 teaspoon dried savory
1 teaspoon salt
½ teaspoon cumin
½ teaspoon pepper
1 bay leaf
2 ½ cups water
1 – 14.5 oz can stewed tomatoes

Combine beans and divide into 4 equal batches

Wash beans, place in a large kettle add enough water to cover. Bring to a boil – cook 3-4 minutes. Remove from heat cover and let stand 1 hour. Tie spices in a cheese cloth bag. Drain and rinse beans. Returns to kettle add spices and water bring to a boil. Reduce heat – cover &amp; simmer 1.5 hours – stirring occasionally – remove spices add tomatoes and heat through

<p style=”text-align:center;”>*<em>Recipe from unknown source. Found in my Grandparents kitchen. </em></p>


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