Italian Bean Soup(Low-Fat - Heart Healthy)

• 1 c. dry Great Northern beans
• 1 c. dry red beans or pinto beans
• 5 c. cold water
• 1 (28 oz.) can chopped tomatoes
• 1 medium onion, chopped
• 6 beef bouillon cubes
• 2 cloves garlic, minced
• 2 tsp. Italian seasoning
• 1/4 tsp. pepper
• 1 (9 oz.) pkg. frozen Italian-style green beans

1. In a large kettle, combine rinsed beans and 5 cups cold water. Bring to boiling; reduce heat and simmer for 2 minutes.
2. Remove from heat; cover and let stand for 1 hour.
3. Drain and rinse beans.
4. In same pan, combine beans, 5 cups fresh water, undrained tomatoes, onion, bouillon, garlic, Italian seasoning and pepper. Bring to boil; reduce heat.
5. Cover and simmer about 1 1/2 hours or until beans are tender.
6. Mash beans slightly with wooden spoon. Add frozen green beans and simmer until beans are tender.
7. A hearty, low-fat, meatless soup.
8. I serve with bran muffins or thick wedges of garlic bread.

dry great northern beans, red beans, cold water, tomatoes, onion, garlic, italian seasoning, pepper, frozen italian

Taken from www.cookbooks.com/Recipe-Details.aspx?id=932081 (may not work)