Italian Bean Soup for the Slow Cooker

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READY IN:
7hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

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

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