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Italian Bean Soup

This healthy recipe comes from NDSU Extension Service.


  • 1 can (15-oz.) great northern beans
  • 1 can (15-oz.) red kidney beans
  • 2 cans (15-oz.) pinto beans
  • 1 can (46-oz.) tomato juice or V-8 juice
  • 1 can (15-oz.) Italian style or stewed tomatoes
  • 1 can (15-oz.) vegetable broth, low-sodium
  • 1 can (15-oz.) drained green beans
  • 1 1/2  Tbsp. Italian seasoning
  • 1 medium chopped onion
  • 1/4 tsp. black pepper
  • 2 fresh garlic


In a large pot, combine all ingredients. Cover and simmer for 30 minutes.

Makes 18 servings.

Per Serving: about 110 calories, 1 grams (g) of fat, 20 g carbohydrate, 6 g fiber and 440 mg sodium

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