Italian Bean Soup Recipe Demonstration

In this video, we will share with you how to make our Italian Bean Soup at home for a delicious, low-cost dinner.
Tips:
- You can freeze this dish, for up to 6 months, for quick and easy leftovers!
- Draining and rinsing canned vegetables can remove up to 40% of excess sodium.
- Stewed tomatoes can be replaced with canned Italian-style tomatoes.
Ingredients:
48 ounces low-sodium tomato juice
30 ounces canned low-sodium pinto beans
15 ounces canned low-sodium great northern beans
15 ounces canned low-sodium green beans
15 ounces canned low-sodium kidney beans
15 ounces canned low-sodium stewed tomatoes
2 cups water
1 onion, chopped
1 1/2 tablespoons Italian seasoning 2 low-sodium vegetable bouillon
cubes
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
Directions:
• Heat a large soup pot to medium heat.
• Combine all ingredients, cover, and simmer for 30 minutes.
• Serve hot. NOTE: Can be served alongside whole-wheat bread
or crackers.
Instant pot tip:
If using an instant pot or pressure cooker, add all of your ingredients to your pot and cook on High Pressure for 12 minutes (or select the Broth/Soup option if available). Quick release pressure using the steam valve and carefully remove lid. Serve and enjoy!