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Image © Publications International, Ltd.
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| Ingredients: |
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| 1 |
can (15 ounces) no-salt-added navy beans, rinsed and drained |
| 1 |
can (about 14 ounces) diced tomatoes with green peppers and onions |
| 1 |
cup water |
| 1-1/2 |
teaspoons dried basil |
| 1/2 |
teaspoon sugar |
| 1/2 |
teaspoon chicken bouillon granules |
| 2 |
teaspoons olive oil |
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| Directions: |
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| 1. |
Place all ingredients except oil in medium saucepan. Bring to a boil over high heat. Reduce heat and simmer 5 minutes, uncovered. Remove from heat; stir in oil. |
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| 2. |
If desired, to transport, place hot soup in vacuum flask or allow to cool and place in a plastic container. Reheat in microwave when needed. |
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| Nutritional Information: |
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| Nutrients per Serving |
| (about 3/4 cup soup) |
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| Calories: |
148 |
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| Calories from Fat: |
16 % |
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| Total Fat: |
3 g |
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| Saturated Fat: |
<1 g |
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| Cholesterol: |
<1 mg |
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| Carbohydrate: |
25 g |
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| Fiber: |
8 g |
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| Protein: |
7 g |
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| Sodium: |
451 mg |
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| Dietary exchanges |
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| Starch: |
1-1/2 |
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| Vegetable: |
1/2 |
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| Meat: |
1/2 |
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Recipe Institute
© Publications International, Ltd.
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