Tomato Green Bean Soup
This colorful soup is delicious any time of the year. When I can’t get homegrown tomatoes and green beans, frozen beans and canned tomatoes (or even stewed tomatoes) work just fine. Served with warm breadsticks, this is a complete meal.
—Bernice Nolan, Granite City, IL
Prep: 10 min. • Cook: 35 min. • Makes: 9 servings
- 1 cup chopped onion
- 1 cup chopped carrots
- 2 tsp. butter
- 6 cups reduced-sodium chicken or vegetable broth
- 1 lb. fresh green beans, cut into 1-in. pieces
- 1 garlic clove, minced
- 3 cups diced fresh tomatoes
- ¼ cup minced fresh basil or 1 Tbsp. dried basil
- ½ tsp. salt
- ¼ tsp. pepper
- 1. In a large saucepan, saute onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender.
- 2. Stir in the diced tomatoes, basil, salt and pepper. Cover and simmer 5 minutes longer.
1 cup: 58 cal., 1g fat (1g sat. fat), 2mg chol., 535mg sod., 10g carb. (5g sugars, 3g fiber), 4g pro. Diabetic exchanges: 2 vegetable.
