Prep 5 mins
Cook 7 hrs
I am preserving this recipe so I can find it again, as a pantry go-to recipe. This is very inexpensive and can be adapted to be much quicker. It takes over an hour to simmer on the stovetop with dried beans that were soaked overnight. From Mazella J on the Miserly Moms site: I love this soup. It not only is very flavorful, but easy and inexpensive to make. We live in Connecticut and things are very expensive at the grocery store here. I have had to learn to make my dollar stretch without sacrificing good tasting food for my family.
- 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
- 1⁄4 teaspoon black pepper
- 1 (9 ounce) packagefrozen Italian cut green beans
- 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.