Confetti Bean Soup Mix

Soups

With its colorful variety of beans and delicious flavor, this soup is tempting. I like to give it to friends each Christmas.

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TOTAL TIME: Prep: 20 min. + standing Cook: 1 hour 25 min.
YIELD: 9 servings (2-1/4 quarts) per batch.

1 pound each dried navy beans, great northern beans, red kidney beans, pinto beans and green split peas
SEASONING MIX:
12 beef bouillon cubes
3/4 cup dried minced chives
4 teaspoons dried savory
2 teaspoons ground cumin
2 teaspoons coarsely ground pepper
4 bay leaves
ADDITIONAL INGREDIENTS FOR SOUP:
12 cups water, divided
1 can (14-1/2 ounces) stewed tomatoes, undrained
1-1/2 teaspoons salt
1/4 teaspoon hot pepper sauce, optional

1. Combine beans and peas; place 3 cups in each of four large resealable plastic bags or glass jars. Set aside.
2. 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.
3.
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.
4. 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.
5. Add tomatoes, salt and, if desired, pepper sauce. Simmer, uncovered, for 20 minutes. Discard bay leaf.