Italian Bean Soup

Italian Bean Soup


1 can great northern beans (15 ounce)
1 can red kidney beans (15 ounce)
2 cans pinto beans (15 ounce)
46 us fluid ounces tomato juice (or V-8 juice)
1 can Italian style or stewed tomatoes (15 ounce, low sodium)
1 can vegetable broth, low-sodium (15 ounce)
1 can green beans (15 ounce, drained)
1 1/2 tablespoons Italian seasoning
1 onion (medium, chopped)
1/4 teaspoon black pepper
2 garlic clove (fresh)


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.


Freeze leftovers in plastic sealed containers with 1/2-inch air space under the lid.
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