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Five Bean Soup
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Rating: 4.1/5 (29 votes cast)

Meal Type: Dinner, Lunch
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Mexican
     Serving Size: 14 - Change
Nutritional Facts
Servings Per Recipe: 14

Amount Per Serving
Calories 169
% Daily Value**
Total Fat 1g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 1mg
Sodium 923mg
Total Carbohydrate 31g
Dietary Fiber 9g
Sugars 5g
Protein 10g
Vitamin A  8%Vitamin C  13%
Calcium  7%Iron  17%
Potassium  16%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Five Bean Soup

Recipe Tags: Soup Recipes

Date Added: January 19, 2016
This is a hearty soup that makes use of pantry staples that you can keep on hand for the end of the month when the grocery budget may be low.


16 oz Lima Beans package of dried
16 oz Great Northern Beans package of dried
16 oz Kidney Beans package of dried
16 oz Dried Pinto Beans package of
16 oz Dried Split Peas package of
3 Bouillon Cubes beef
3 tablespoons Chives dried
1 teaspoon Dried Savory
1 teaspoon Salt
1/2 teaspoon Ground Cumin Seed
1/2 teaspoon Pepper freshly ground black
1 Bay Leaf
2 1/2 quarts Water
14 1/2 oz Canned Tomatoes stewed
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1. Combine beans; divide into four equal 1 pound batches or about 3 3/4 cups each.

2. To Make Batch of Soup: Wash one batch of beans.

3. Place in a large kettle; add enough water to cover bean.

4. Bring to a boil; cook for 3 to 4 minutes.

5. Remove from heat; cover and let stand 1 hour.

6. Tie spices in a cheesecloth bag.

7. Drain and rinse beans.

8. Return to kettle; add spices and 2 1/2 quarts water.

9. Bring to boil, reduce heat; cover and simmer for 1 1/2 hours or until beans are tender, stirring occasionally.

10. Add tomatoes and heat through.

11. Remove spices and serve.

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Dietary Notes:
This recipe is low-fat with 1g per serving, low-saturated fat with 0.21g per serving and low-cholesterol with 0.86mg per serving

This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Tomato, MSG, Peas allergies.
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