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Bean Soup

1 c. dry great northern beans
1 c. dry red beans or pinto beans
1 c. (28 oz.) tomatoes, cut up
2 med. onions, chopped
2 carrots, cut up
4 sticks celery, chopped
2 cloves garlic, minced
1 (9 oz.) pkg. green beans
6 bouillon cubes, chicken
2 tsp. Italian seasoning
2 tsp. oregano

Rinse dry beans. In Dutch oven combine rinsed beans and 5 cups cold water. Bring to boiling; reduce heat. Simmer 2 minutes. Remove from heat. Cover; let stand for 1 hour (or soak beans overnight in a covered pan.) Drain and rinse beans. In same pan combine beans, 5 cups fresh water, undrained tomatoes, onions, carrots, celery, garlic, green beans and seasoning. Cover, simmer 1 1/2 hours.

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