Creamy Vegetable Soup - cooking recipe

Ingredients

1 large onion, chopped
1/4 c. butter or margarine
3 medium sweet potatoes, peeled and chopped
1 bunch broccoli, chopped
3 medium zucchini, chopped
2 qt. chicken broth
2 medium potatoes, peeled and shredded
1 tsp. celery seed
1 to 2 tsp. ground cumin
2 tsp. salt
1 tsp. pepper
2 c. light cream
5 pkg. (16 oz. each) dried beans: lima, Great Northern, kidney, pinto and split peas (enough for four batches of soup)
3 beef bouillon cubes
3 Tbsp. dried chives
1 tsp. dried savory
1 tsp. salt (optional)
1/2 tsp. ground 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 batches (about 3 3/4 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 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 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).