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Italian Bean Soup




Source of Recipe


miserlymoms.com


List of Ingredients




1 cup dry great northern beans (.35)
1 cup dry red beans (.35)
1 28-ounce can tomatoes, cut up (1.15 but cheaper if you make your own from a garden)
1 medium onion chopped (.14)
2 tablespoons instant beef bouillon granules (pennies) I usually freeze
homemade beef stock into ice cubes and use 2 for this recipe.
2 cloves of garlic, minced (pennies)
2 teaspoons Italian seasoning, crushed (pennies)
1/4 teaspoon black pepper (pennies)
1 9-oz package frozen Italian-style green beans or cut green beans (.99)


Recipe



Rinse dry beans. In a Dutch oven combine rinsed beans and 5 cups cold water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse the beans. (You may also soak beans overnight in cold water in a covered pan, then drain and rinse.)

In a 3 1/2 or 4 quart crock pot/slow cooker combine beans, 4 cups fresh water, undrained tomatoes, onion, bouillon or beef stock, garlic, 2 teaspoons Italian seasoning and pepper. Cook uncovered on low-heat setting for 11 to 13 hours or on high heat setting for 5 1/2 to 6 1/2 hours or until beans are almost tender. Meanwhile, thaw green beans; stir into soup. Cook about 30 minutes on high-heat setting or till beans are tender.