Italian Bean Soup

Name: Italian Bean Soup
Ingredients: 1 c. dried navy beans; 2 qt. water; 1 c. chopped onion; 1 c. chopped green bell pepper; 1 c. chopped carrots; 1 1/2 tsp. dried whole basil; 1/2 tsp. dried whole oregano; 1 tsp. beef-flavored bouillon granules; 1 tsp. salt; 1/4 tsp. dry mustard; 2 cloves garlic, minced; 3 (8 oz.) cans no salt added tomato sauce; 1/2 c. uncooked whole wheat elbow macaroni

13 ingredients

14 steps

Ingredients

1 c. dried navy beans
2 qt. water
1 c. chopped onion
1 c. chopped green bell pepper
1 c. chopped carrots
1 1/2 tsp. dried whole basil
1/2 tsp. dried whole oregano
1 tsp. beef-flavored bouillon granules
1 tsp. salt
1/4 tsp. dry mustard
2 cloves garlic, minced
3 (8 oz.) cans no salt added tomato sauce
1/2 c. uncooked whole wheat elbow macaroni

Directions

1

Sort and wash beans.
2

Place in Dutch oven.
3

Cover with water 2-inches above beans.
4

Bring to a boil.
5

Cook over high heat 2 minutes.
6

Remove from heat.
7

Cover and let stand 1 hour.
8

Drain beans.
9

Add 2 quarts of water and next 10 ingredients.
10

Cover and simmer 1 1/2 hours or until beans are tender, stirring occasionally.
11

Add macaroni and cook uncovered 10 minutes or until macaroni is tender.
12

Yields 14 servings.
13

Preparation Time:
14

3 1/2 hours.