Round-Up Tomato Bean Soup |
Course : Soups
Serves: 6 |
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Ingredients:
1/2 cup chopped onions |
1/2 cup chopped celery |
1 can whole tomatoes -- (28 oz.) cut up |
1 can tomato soup -- condensed, (10-3/4 oz.) |
1 can kidney beans -- (15.5 oz) light or dark red -- drained |
1/2 cup water |
1 teaspoon sugar |
1/2 teaspoon thyme -- dried, crushed |
1/8 teaspoon pepper |
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Preparation / Directions:
Spray 4 quart nonstick saucepan or Dutch oven with nonstick cooking spray. Add onion and celery; cook and stir until vegetables are tender. Stir in remaining ingredients; bring to a boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until thoroughly heated.
6 (1 1/3 cup) servings.
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Nutritional Information:
130 Calories (kcal); 1g Total Fat; (4% calories from fat); 8g Protein; 24g Carbohydrate; 0mg Cholesterol; 135mg Sodium |
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