Italian Bean Soup

• 1 c. dried navy beans
• 2 qt. water
• 1 c. chopped onion
• 1 c. chopped green bell pepper
• 1 c. chopped carrots
• 1 1/2 tsp. dried whole basil
• 1/2 tsp. dried whole oregano
• 1 tsp. beef-flavored bouillon granules
• 1 tsp. salt
• 1/4 tsp. dry mustard
• 2 cloves garlic, minced
• 3 (8 oz.) cans no salt added tomato sauce
• 1/2 c. uncooked whole wheat elbow macaroni

1. Sort and wash beans.
2. Place in Dutch oven.
3. Cover with water 2-inches above beans.
4. Bring to a boil.
5. Cook over high heat 2 minutes.
6. Remove from heat.
7. Cover and let stand 1 hour.
8. Drain beans.
9. Add 2 quarts of water and next 10 ingredients.
10. Cover and simmer 1 1/2 hours or until beans are tender, stirring occasionally.
11. Add macaroni and cook uncovered 10 minutes or until macaroni is tender.
12. Yields 14 servings.
13. Preparation Time:
14. 3 1/2 hours.

beans, water, onion, green bell pepper, carrots, basil, oregano, beefflavored bouillon granules, salt, dry mustard, garlic, salt, whole wheat elbow macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=576935 (may not work)