Italianbeansoupfortheslowcooker Recipes

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ITALIAN BEAN SOUP FOR THE SLOW COOKER



Italian Bean Soup for the Slow Cooker image

This hearty bean soup almost makes itself. Vary the bouillon to suite your taste using vegetable, chicken or beef. I've tried different bean combinations as well and this is one of many that works well. Great vegetarian soup when using vegetable broth! Add garlic bread and a salad and you've got a complete meal!

Provided by rsarahl

Categories     Beans

Time 7h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup dry great northern bean
1 cup dry red beans
1 (28 ounce) can crushed tomatoes
1 medium onion, chopped
2 tablespoons chicken bouillon granules or 2 tablespoons beef bouillon granules
2 cloves garlic, minced
2 teaspoons italian seasoning, crushed
1/4 teaspoon black pepper
1 (9 ounce) package frozen green beans

Steps:

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

EASY ITALIAN BEAN SOUP



Easy Italian Bean Soup image

WONDERFUL flavor, so easy, and LOW FAT! Tastes lightly smoky and very distinctive. Just throw everything in a pot and boil! This soup was so delicious, I felt had to share.

Provided by Java Chip

Categories     Beans

Time 58m

Yield 8 serving(s)

Number Of Ingredients 14

1 onion, quartered
8 cups water
1/2 cup dry red wine
1/4 cup balsamic vinegar
1 (14 1/2 ounce) can chopped tomatoes or 2 tomatoes, chopped
1 (29 ounce) can white beans, like canelini
1 (15 ounce) can red kidney beans, not drained
30 baby carrots
10 baby zucchini (optional)
2 teaspoons vegetable soup mix
1 -2 frozen crushed garlic cloves or 2 garlic cloves, minced
1 teaspoon dried oregano
1 tablespoon salt
1/2 teaspoon course black pepper

Steps:

  • Place all ingredients in 6 quart pot.
  • Cover and bring to boil.
  • Reduce to simmer and cook 45 minutes (but anywhere from 20 minutes - 1 hour will work).
  • Ladle into bowls and serve!

Nutrition Facts : Calories 230, Fat 0.8, SaturatedFat 0.2, Sodium 922.7, Carbohydrate 41.9, Fiber 10.4, Sugar 4, Protein 13

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