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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!