The surest way to end your wait for the doctor is to start copying anything from a magazine. Then you are frantically scribbling to get the information written down and not miss your turn.
| 1 | c. | dry great northern beans |
| 1 | c. | dry red or pinto beans |
| 1 | can | tomatoes, cut up (28 oz.) |
| 1 | med | onion, chopped |
| 2 | tbsp. | instant beef bouillon granules |
| 2 | cloves | garlic, minced |
| 2 | tsp. | Italian seasoning |
| 1/4 | tsp. | pepper |
| 1 | pkg. | frozen Italian-style green beans |
| 1 | tbsp. | margarine |
| 1/8 | tsp. | garlic salt |
| 1/8 | tsp. | Italian seasoning |
| 12 | slices | French bred 1/2-inch thick |
Rinse dry beans. Soak overnight in cold water in a covered pan. Drain and rinse beans. In a 3 1/2 or 4-quart Crockery Pot combine beans, 4 cups fresh water, undrained tomatoes, onion, bouillon, garlic, the 2 teaspoons Italian seasoning, and pepper. Cook, covered, on low for 11 to 13 hours (high 5 1/2 to 6 1/2) or until beans are almost tender. Meanwhile, thaw green beans; stir into soup. Cook about 30 minutes more on high or until beans are tender.
Stir together margarine, garlic salt, and the 1/8 teaspoon Italian seasoning. Spread on 1 side of each bread slice. Broil 4 to 5 inches from the heat for 45 to 60 seconds or until crisp and light brown.
To serve, ladle soup into bowls. Float 2 small or 1 large piece of herb toast in each bowl of soup. Serve immediately.
Yield: 6 servings