Italian Bean Soup For The Slow Cooker - cooking recipe

Ingredients

1 cup dry great northern bean
1 cup dry red beans
1 (28 ounce) can crushed tomatoes
1 medium onion, chopped
2 2 tablespoons chicken bouillon granules or 2 tablespoons beef bouillon granules
2 cloves garlic, minced
2 teaspoons italian seasoning, crushed
1/4 teaspoon black pepper
1 (9 ounce) package frozen green beans

Preparation

Rinse beans and place in a large pot.
Cover beans with 5 cups cold water.
Bring water to a boil; reduce heat.
Simmer for 2 minutes.
Remove from heat.
Cover and let stand for 1 hour.
Drain and rinse the beans.
Alternatively, soak the beans overnight in cold water in a covered pan, then drain and rinse.
In a 4 quart crock pot combine beans, 4 cups fresh water, tomatoes with juices, onion, bouillon, garlic, Italian seasoning and pepper.
Cook on low-heat setting for 11 to 13 hours or on high heat setting for 5 1/2 to 6 1/2.
Thirty minutes before serving, thaw green beans and stir into soup.
Cook soup for 30 minutes more on high-heat until frozen beans are cooked and tender.
Serve with garlic bread and a salad for a complete meal.