5 packages (16 oz. each) dried beans: lima, great northern, kidney, pinto and split peas (enough for 4 batches of soup)
3 beef bouillon cubes
3 tablespoons dried chives
1 teaspoon savory
1 teaspoon salt, (optional)
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 bay leaf
2-1/2 quarts water
1 can (14-1/2 oz.) stewed tomatoes

Combine beans; divide into 4 equal batches, about 3-3/4 cups each. To make one batch of soup: Wash one batch of beans. Place in large kettle; add enough water to cover. Bring to 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 a boil. Reduce heat; cover and simmer 1-1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through.

Makes 14 servings. Diabetic Exchanges: 1 cup equals 2 starch, 1 vegetable, 1/2 meat; also 191 calories, 293 mg. sodium, 0 mg. cholesterol, 35 gm carbohydrates, 13 gm protein, 1 gm fat

Submitted by: Doe