Five-Bean Soup(Low-Fat) - cooking recipe

Ingredients

5 pkg. (16 oz. each) dried beans (lima, Great Northern, kidney, pinto and split pea; enough for four batches)
3 beef bouillon cubes
3 Tbsp. dried chives
1 Tbsp. dried savory
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. pepper
1 bay leaf
2 1/2 qt. water
1 can (14 1/2 oz.) stewed tomatoes

Preparation

Combine beans.
Divide into four equal parts, about 3 3/4 cups each.
To make one batch, wash one batch of beans.
Place in large kettle, add enough water to cover.
Bring to boil.
Cook for 3 to 4 minutes.
Remove from heat; cover and let stand for 1 hour.
Tie spices in a cheesecloth bag.
Drain and rinse beans.
Return to kettle.
Add spices and water.
Bring to boil.
Reduce heat. Cover and simmer 1 1/2 hours or until beans are tender.
Stir occasionally.
Remove spices.
Add tomatoes and heat through.
One cup equals 191 calories and 1 g fat.