| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Soups |
14 |
Servings |
INGREDIENTS
| 5 |
pk |
Beans,dried, lima, great northern, kidney, pinto and split pea (16oz each) enough for four batches |
| 3 |
|
Beef bouillon cubes |
| 3 |
tb |
Chives, dried |
| 1 |
ts |
Savory, dried |
| 1 |
ts |
Salt; optional |
| 1/2 |
ts |
Cumin, ground |
| 1 |
|
Bay leaf water |
| 1 |
cn |
Stewed tomatoes (14.5oz) |
INSTRUCTIONS
Combine beans; divide into four equal batches, about 3-3/4 cups each.
To Make One Batch of Soup: Wash one batch of beans. Place in a large
kettle with enough water to cover. Bring to a boil; cook for 3-4 minutes.
Remove from heat, cover and let stand for 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 qts).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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