Italian Bean Soup

1 cup dry great northern beans

1 cup dry red beans or pinto beans

28-oz can tomatoes, cut up

1/2 cup onion, chopped

2 T instant beef bouillon granules

2 t dried Italian seasoning

1 t minced garlic

1/4 t pepper

9-oz Italian green beans*

1 T butter

1/8 t garlic salt

1/8 t dried Italian seasoning

baguette or Italian bread, sliced

    Cook dry beans according to package. Combine beans, 4 cups water, tomatoes, onion, bouillon, 2 teaspoons Italian seasoning, garlic and pepper in a crockpot. Cook on low for 8 or 9 hours or 4 to 5 hours on high. Add green beans 1 to 2 hours respectively before serving.

    For herb toast, stir together butter, garlic salt, 1/8 t Italian seasoning (I use more than this) in a small bowl. Mix well and spread on bread, broil until golden brown. 

    To serve, ladle soup into bowls and top with bread.

    My family enjoys this but only if the bread is in the soup.

    *I used blue lake green beans.