Veggie and Navy Bean Soup
Made with a combination of fresh, frozen, and canned ingredients, this recipe doesn’t require much prep work.
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.
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
Quick & Healthy: 50 Simple, Delicious Recipes for Every Day
Copyright ©2019 American Cancer Society.
cancer.org/bookstore
15% off your cookbook purchase!
Use Code: ACS15
American Cancer Society Emails
Sign up to stay up-to-date with news, valuable information, and ways to get involved with the American Cancer Society.
