Italian Bean Soup - cooking recipe

Ingredients

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

Preparation

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