Heart-Healthy Tomato and Bean Soup

Tomato and Bean Soup
  • 2 1/2 cup low-sodium vegetable broth
  • 28 oz. can diced tomatoes (no salt added)
  • 15 oz. can low-sodium navy beans, drained and rinsed
  • 15 oz. can low-sodium chickpeas, drained and rinsed
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 Tbsp. low-sodium soy sauce
  • 1 Tbsp. low-sodium Worcestershire sauce
  • 1 Tbsp. brown sugar substitute, such as Splenda®
  • 1 garlic clove, minced
  • 1 bay leaf
  • 2 Tbsp. extra virgin olive oil
  • Ground pepper, to taste

In a large pot sauté onion, celery, carrot, and garlic in olive oil until tender. Place all remaining ingredients in the pot, bring to a boil, reduce heat and simmer for 25 to 30 minutes. Season to taste with pepper.

Serves: 8

Nutritional Facts Per Serving

  • Calories: 221
  • Protein: 12g
  • Carbohydrate: 34g
  • Dietary Fiber: 9g
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 0mg