Italian Bean Soup For The Slow Cooker

1. 1

   Rinse beans and place in a large pot.

2. 2

   Cover beans with 5 cups cold water.

3. 3

   Bring water to a boil; 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.

8. 8

   Alternatively, soak the beans overnight in cold water in a covered pan, then drain and rinse.

9. 9

   In a 4 quart crock pot combine beans, 4 cups fresh water, tomatoes with juices, onion, bouillon, garlic, Italian seasoning and pepper.

10. 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. 11

    Thirty minutes before serving, thaw green beans and stir into soup.

12. 12

    Cook soup for 30 minutes more on high-heat until frozen beans are cooked and tender.

13. 13

    Serve with garlic bread and a salad for a complete meal.

* Per serving · 4 servings · Values may vary.

No additional tips available.