Italian Bean Soup

Instructions

1. 1

   your own from a garden) 1 medium onion chopped (.14) 2 tablespoons instant beef bouillon granules (pennies) I usually freeze homemade beef stock into ice cubes and use 2 for this recipe. 2 cloves of garlic, minced (pennies) 2 teaspoons Italian seasoning, crushed (pennies) 1/4 teaspoon black pepper (pennies) 1 - 9-oz package frozen Italian-style green beans or cut green beans (.99) Rinse dry beans.

2. 2

   In a Dutch oven combine rinsed beans and 5 cups cold water.

3. 3

   Bring to boiling; reduce heat.

4. 4

   Simmer for 2 minutes.

5. 5

   Remove from heat.

6. 6

   Cover and let stand for 1 hour.

7. 7

   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.

8. 8

   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.

9. 9

   Meanwhile, thaw green beans; stir into soup.

10. 10

    Cook about 30 minutes on high-heat setting or till beans are tender.