Tomato Green Bean Soup

Lunch

This colorful soup is delicious any time of year. When I can't get homegrown tomatoes and green beans, I've found that frozen beans and canned tomatoes (or even stewed tomatoes) work just fine. Served with warm breadsticks, this soup is a complete meal.

Average Rating: 4.777777

TOTAL TIME: Prep: 10 min. Cook: 35 min.
YIELD: 9 servings (2-1/4 quarts).

Ingredients

1 cup chopped onion
1 cup chopped carrots
2 teaspoons butter
6 cups reduced-sodium chicken or vegetable broth
1 pound fresh green beans, cut into 1-inch pieces
1 garlic clove, minced
3 cups diced fresh tomatoes
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

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 vegetables are tender.
2. Stir in the tomatoes, basil, salt and pepper. Cover and simmer 5 minutes longer.

Nutrition Facts

1 cup: 58 calories, 1g fat (1g saturated fat), 2mg cholesterol, 535mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 4g protein.
Diabetic Exchanges:
2 vegetable.