Confetti Bean Soup Mix

• 1 pound each dried navy beans, great northern beans, red kidney beans, pinto beans and green split peas
• 12 beef bouillon cubes
• 3/4 cup dried minced chives
• 4 teaspoons dried savory
• 2 teaspoons ground cumin
• 2 teaspoons coarsely ground pepper
• 4 bay leaves
• 12 cups water, divided
• 1 can (14-1/2 ounces) stewed tomatoes, undrained
• 1-1/2 teaspoons salt
• 1/4 teaspoon hot pepper sauce, optional

1. Combine beans and peas; place 3 cups in each of four large resealable plastic bags or glass jars. Set aside.
2. In each of four snack-size resealable plastic bags, place three bouillon cubes, 3 tablespoons chives, 1 teaspoon savory, 1/2 teaspoon cumin, 1/2 teaspoon pepper and one bay leaf. Seal bags.
3. 4 batches.
4. Place contents of one bag of beans in a Dutch oven; add 7 cups water. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand for 1 hour.
5. Drain beans and discard liquid. Add remaining water and contents of one seasoning bag. Bring to a boil. Reduce heat; cover and simmer, stirring occasionally, until beans are tender, about 1 hour.
6. Add tomatoes, salt and, if desired, pepper sauce. Simmer, uncovered, for 20 minutes. Discard bay leaf.

navy beans, chives, ground cumin, ground pepper, bay leaves, water, tomatoes, salt, hot pepper sauce

Taken from www.tasteofhome.com/recipes/confetti-bean-soup-mix/ (may not work)