Italian Bean Soup from Miserly Moms

• 1 cup dried great northern beans
• 1 cup dried red kidney beans
• 1 (28 ounce) can tomatoes, cut up
• 1 medium onion, chopped
• 2 tablespoons beef bouillon granules
• 2 garlic cloves, minced
• 2 teaspoons italian seasoning, crushed
• 14 teaspoon black pepper
• 1 (9 ounce) packagefrozen Italian cut green beans

1. Rinse dry beans.
2. In a Dutch oven combine rinsed beans and 5 cups cold water.
3. Bring to boiling; 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. (You may also soak beans overnight in cold water in a covered pan, then drain and rinse.
9. ).
10. 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.
11. 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.
12. Meanwhile, thaw green beans; stir into soup.
13. Cook about 30 minutes on high-heat setting or till beans are tender.

dried great northern beans, beans, tomatoes, onion, beef bouillon granules, garlic, italian seasoning, black pepper, green beans

Taken from www.food.com/recipe/italian-bean-soup-from-miserly-moms-449623 (may not work)