2 cups dry black beans
2 cups dry Great Northern beans (or any small white bean)
2 cups dry red kidney beans
2 cups dry pinto beans
2 cups dry green split peas
In four 1-pint canning jars, layer beans in order given, dividing evenly between jars. For seasoning packets, use four individual small sandwich bags, or four 6-inch squares of plastic wrap or foil.
Into EACH seasoning packet (you'll need FOUR times this amount TOTAL for all four jars of soup mix), place:
3 teaspoons beef (or vegetable) bouillon
3 tablespoons dried chives (chopped)
1 teaspoon salt
1 teaspoon dried savory
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 bay leaf
To Prepare Soup:
3 hours before serving, rinse beans with cold, running water.
Remove stones or shriveled beans. In a Dutch oven or stock-pot, bring beans and 9 cups water to boil for 3 minutes.
Remove from heat and let sit for 1 hour. Drain and rinse beans. Place beans, 5 cups of water, and seasoning packet contents into pot. Heat to boiling, reduce heat to low and simmer gently for 1 1/2 hours until beans are tender. Stir occasionally. Add one 16-OUNCE CAN STEWED TOMATOES with liquid (break up tomoates). Heat to boiling. Reduce to low, and cook 15 minutes more. Discard bay leaf.
Each jar of soup mix will make approximately 6 - 8 generous servings.