Italian Bean Soup For The Slow Cooker

• 1 cup dry great northern bean
• 1 cup dry red beans
• 1 (28 ounce) can crushed tomatoes
• 1 medium onion, chopped
• 2 2 tablespoons chicken bouillon granules or 2 tablespoons beef bouillon granules
• 2 cloves garlic, minced
• 2 teaspoons italian seasoning, crushed
• 1/4 teaspoon black pepper
• 1 (9 ounce) package frozen green beans

1. Rinse beans and place in a large pot.
2. Cover beans with 5 cups cold water.
3. Bring water to a boil; reduce heat.
4. Simmer for 2 minutes.
5. Remove from heat.
6. Cover and let stand for 1 hour.
7. Drain and rinse the beans.
8. Alternatively, soak the beans overnight in cold water in a covered pan, then drain and rinse.
9. In a 4 quart crock pot combine beans, 4 cups fresh water, tomatoes with juices, onion, bouillon, garlic, Italian seasoning and pepper.
10. Cook on low-heat setting for 11 to 13 hours or on high heat setting for 5 1/2 to 6 1/2.
11. Thirty minutes before serving, thaw green beans and stir into soup.
12. Cook soup for 30 minutes more on high-heat until frozen beans are cooked and tender.
13. Serve with garlic bread and a salad for a complete meal.

dry great northern bean, red beans, tomatoes, onion, chicken bouillon granules, garlic, italian seasoning, black pepper, green beans

Taken from www.food.com/recipe/italian-bean-soup-for-the-slow-cooker-36992 (may not work)