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Italian bean soup

Yield: 16 servings

Ingredients:

• 1 c Dried Navy Beans 1 1/2 ts Oregano
• 2 qt Water 1/4 ts Dry Mustard
• 1 c Chopped Onion 2 cl Garlic Minched
• 1 c Chopped Green Pepper 3 cn (8 Oz.) Tomato Sauce
• 1 c Chopped Carrots 1/2 c Uncooked Whole Wheat
• 1 1/2 ts Dried Basil Elbow Macaroni
• 1 ts Salt

Instructions:

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 1 1/2 Hours OR Until Beans Are Tender Stirring Occasionally. Add Macaroni & Cook Uncovered 10 Min. OR Until Macaroni Is Tender. (Fat 0.5 Chol. 0.)

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