Five-Bean Soup

This bean soup goes big on variety. Five different dried beans and split peas cook together into a thick, hearty pot where each bean brings its own texture. Lima beans turn creamy, kidneys hold their shape, pintos get silky, great northerns go soft and buttery, and split peas dissolve into the broth to thicken the whole thing naturally.

The recipe makes a bulk mix you can divide into four batches, so you’re set for weeks of soup from one big bag. Smart for meal prep and pantry cooking.

The quick-soak method (boil 3 minutes, rest 1 hour) saves the overnight step without sacrificing texture. After draining and rinsing, the beans simmer for 1½ hours with a cheesecloth bag of spices: cumin, savory, bay leaf, chives, and beef bouillon. The cheesecloth makes cleanup easy and keeps the bay leaf from hiding in someone’s bowl.

Stewed tomatoes go in at the very end, just heated through. Adding them earlier slows the beans from softening because acid toughens bean skins.

Kitchen Tips

• Stir occasionally during the simmer. Beans on the bottom can scorch if left untended.
• Don’t add salt until the beans are fully tender. Salt early in cooking prevents beans from softening properly.
• The soup thickens significantly as it cools. Thin with water or broth when reheating.

Variations

• Add diced ham hock or smoked sausage for a meaty, smoky version.
• Stir in a handful of fresh spinach or kale during the last 5 minutes for greens.
• Swap beef bouillon for vegetable bouillon for a fully vegetarian pot.