Recipe

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• 1 cup dry great northern bean
• 1 cup dry red beans
• 1 (28 oz) can crushed tomatoes
• 1 medium onion, chopped
• 2 tbsp vegetable bouillon granules
• 2 cloves garlic, minced
• 2 tsp italian seasoning, crushed
• 1/4 tsp black pepper
• 1 (9 oz) package frozen green beans

• 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.