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