Italian bean soup
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried Navy Beans |
| 2 | quarts | Water |
| 1 | cup | Chopped Onion |
| 1 | cup | Chopped Green Pepper |
| 1 | cup | Chopped Carrots |
| 1½ | teaspoon | Dried Basil |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Oregano, |
| ¼ | teaspoon | Dry Mustard |
| 2 | cloves | Garlic Minched |
| 3 | cans | (8 Oz.) Tomato Sauce |
| ½ | cup | Uncooked Whole Wheat |
| Elbow Macaroni | ||
Directions
Sort & Wash Beans; Place in A Dutch Oven. Cover With Water 2 Inches Above Beans. Bring To A Boil. Cook Over High Heat 2 Min. Cover & Let Stand 1 Hour. Drain Beans.
Add 2 Quarts Water & All Ingredients Except Macaroni. Cover & & Simmer 1½ Hours OR Until Beans Are Tender, Stirring Occasionally.
Add Macaroni & Cook Uncovered 10 Min. OR Until Macaroni Is Tender.
(Fat ½, Chol. 0.)
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