Italian Bean Soup

The surest way to end your wait for the doctor is to start copying anything from a magazine. Then you are frantically scribbling to get the information written down and not miss your turn.

1 c. dry great northern beans
1 c. dry red or pinto beans
1 can tomatoes, cut up (28 oz.)
1 med onion, chopped
2 tbsp. instant beef bouillon granules
2 cloves garlic, minced
2 tsp. Italian seasoning
1/4 tsp. pepper

1 pkg. frozen Italian-style green beans
1 tbsp. margarine
1/8 tsp. garlic salt
1/8 tsp. Italian seasoning
12 slices French bred 1/2-inch thick

Rinse dry beans. Soak overnight in cold water in a covered pan. Drain and rinse beans. In a 3 1/2 or 4-quart Crockery Pot combine beans, 4 cups fresh water, undrained tomatoes, onion, bouillon, garlic, the 2 teaspoons Italian seasoning, and pepper. Cook, covered, on low for 11 to 13 hours (high 5 1/2 to 6 1/2) or until beans are almost tender. Meanwhile, thaw green beans; stir into soup. Cook about 30 minutes more on high or until beans are tender.

Stir together margarine, garlic salt, and the 1/8 teaspoon Italian seasoning. Spread on 1 side of each bread slice. Broil 4 to 5 inches from the heat for 45 to 60 seconds or until crisp and light brown.

To serve, ladle soup into bowls. Float 2 small or 1 large piece of herb toast in each bowl of soup. Serve immediately.

Yield: 6 servings

Back to top of Crockery Pot Cooking

Cookbook Index


Leave a Reply

Your email address will not be published. Required fields are marked *