Confetti Bean Soup Mix

Name: Confetti Bean Soup Mix
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 9 servings (2-1/4 quarts) per batch
Ingredients: 1 pound each dried navy beans, great northern beans, red kidney beans, pinto beans and green split peas; SEASONING MIX:; 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; ADDITIONAL INGREDIENTS FOR SOUP:; 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

TEST KITCHEN APPROVED

Total Time:Prep: 20 min. + standing Cook: 1 hour 25 min.

By Taste Of Home Editorial Team

Recipe by Rebecca Lambert, Staunton, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

With its colorful variety of beans and delicious flavor, this soup is tempting. I like to give it to friends each Christmas. —Rebecca Lambert, Staunton, Virginia

TEST KITCHEN APPROVED

Confetti Bean Soup Mix

Add your review

Yield:9 servings (2-1/4 quarts) per batch

Prep:20 min

Cook:1 hour 25 min

Save Saved Saving email print

Ingredients

1 pound each dried navy beans, great northern beans, red kidney beans, pinto beans and green split peas
seasoning mix:

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

additional ingredients for soup:

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

Text Ingredients

Shop Recipe

Directions

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. Yield: 4 batches.
3
To prepare soup: 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.
4
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.
5
Add tomatoes, salt and, if desired, pepper sauce. Simmer, uncovered, for 20 minutes. Discard bay leaf.