1 15-ounce can low-sodium kidney or navy beans, drained and rinsed
1 24-ounce can low-sodium tomatoes, chopped, undrained
2 cups low-sodium vegetable or chicken broth
1 medium onion, chopped
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 cups spinach, chopped
Pepper to taste
147 calories, 9g protein,
29g carbohydrate (10g fiber), 1g fat (0.1g sat, 0.2g mono/poly), 583mg sodium
- Turn on the burner to medium heat. In a large soup pot, stir in beans, tomatoes, vegetable or chicken broth, onion, cinnamon and cumin.
- Heat the ingredients of the soup until boiling. Then reduce heat and let simmer for five to 10 minutes.
- Add spinach into the soup. Season to taste with pepper.
This soup can be a quick lunch, or add shredded chicken or fish for an easy, delicious dinner.
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