Veggie and Navy Bean Soup

Made with a combination of fresh, frozen, and canned ingredients, this recipe doesn’t require much prep work.

On this page

[show]

Ingredients
Instructions

Serve up this no-chop, colorful bowl of comfort in a flash. Just combine the ingredients, simmer, and serve…knowing there’s tons of fiber in every serving!

Ingredients

Serves 4

1 (14-ounce) package frozen peppers and onions
2 (14.5-ounce) cans stewed tomatoes
2 (16-ounce) cans navy beans, rinsed and drained
4 cups water
1 tablespoon dried Italian seasoning
2 tablespoons extra virgin olive oil
2 ounces fresh baby spinach
Salt and freshly ground black pepper

Cook’s Note: Leftovers freeze well for later meals.

A spoon rests next to saucer that holds a bowl of soup made with vegetables and navy beans.

Instructions

1. Combine frozen peppers and onions, tomatoes, beans, water, and Italian seasoning in a large saucepan. Bring to a boil, reduce heat, cover, and simmer 25 minutes or until onions are tender.

2. Remove from heat and stir in the oil and spinach. Season with salt and pepper.

Per serving

Calories: 220
Fat: 5 g
Saturated fat: 1 g
Cholesterol: 0 mg
Sodium: 430 mg
Carbohydrate: 36 g
Dietary fiber: 11 g
Sugars: 9 g
Protein: 9 g

Excerpted from

cover of the ACS cookbook, "Quick and Healthy: 50 Simple Delicious Recipes for Every Day"

15% off your cookbook purchase!
Use Code: ACS15

黑料大湿Posts