Ingredients
1 pound each dried navy beans, great northern beans, red kidney beans, pinto beans and green split peasSEASONING MIX:12 beef bouillon cubes3/4 cup dried minced chives4 teaspoons dried savory2 teaspoons ground cumin2 teaspoons coarsely ground pepper4 bay leavesADDITIONAL INGREDIENTS FOR SOUP:12 cups water, divided1 can (14-1/2 ounces) stewed tomatoes, undrained1-1/2 teaspoons salt1/4 teaspoon hot pepper sauce, optional
Preparation
Combine beans and peas; place 3 cups in each of four large resealable plastic bags or glass jars. Set aside.
In each of four snack-size resealable plastic bags, place three bouillon cubes, 3 tablespoons chives, 1 teaspoon savory, 1/2 teaspoon cumin, 1/2 teaspoon pepper and one bay leaf. Seal bags. Yield: 4 batches.
To prepare soup: Place contents of one bag of beans in a Dutch oven; add 7 cups water. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand for 1 hour.
Drain beans and discard liquid. Add remaining water and contents of one seasoning bag. Bring to a boil. Reduce heat; cover and simmer, stirring occasionally, until beans are tender, about 1 hour.
Add tomatoes, salt and, if desired, pepper sauce. Simmer, uncovered, for 20 minutes. Discard bay leaf.
