Italian Bean Soup


Download Printable Recipe

Serving Size: 1/18 of recipe Yield: 18 servings


Ingredients

  • 1 can (15 ounces) great northern beans
  • 1 can (15 ounces) red kidney beans
  • 2 cans (15 ounces each) pinto beans
  • 1 can (46 ounces) tomato juice or V8R vegetable juice
  • 1 can (15 ounces) Italian-style or stewed tomatoes
  • 1 can (15 ounces) vegetable broth, low-sodium
  • 1 can (15 ounces) drained green beans
  • 1½ Tablespoons Italian seasoning
  • 1 medium chopped onion
  • ¼ teaspoon black pepper
  • 2 fresh garlic cloves or 2 teaspoons garlic powder


Instructions

  1. In a large pot, combine all ingredients.
  2. Cover and simmer for 30 minutes.
  3. Serve with Italian or French bread or whole-wheat rolls.
  4. Note: Beans are a healthy, high-fiber alternative to meat. Freeze leftovers in plastic sealed containers with ½-inch air space under the lid.