Five Bean Soup (Becky)

(great use of food storage items)

5 package or 16 ounces each of these dried beans: lima, great northern, kidney, pinto and split peas. (enough for four batches of soup)

3 beef bullion cubes

3 tablespoons dried chives

1 teaspoon dried savory

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1 bay leaf

2 1/2 quarts water

1 can (14 1/2 ounces) stewed tomatoes

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; add enough water to cover. Bring to a 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. Yield; one batch makes 14 servings (3 1/2 quarts).