Tomato - Herb Soup

By patbranam

  • 1 can (14 1/2 ounces) no-salt-added diced tomatoes

  • 1 can (14 1/2 ounces) reduced-sodium chicken broth

  • 1/2 cup water

  • 1 bag (8 ounces) frozen bell pepper stir-fry mixture

  • 1 cup frozen green beans

  • 1 tablespoon ketchup

  • 1 to 2 teaspoons dried oregano

  • 1 teaspoon dried basil

  • 1/8 teaspoon red pepper flakes (optional)

  • 1/2 teaspoon salt (optional)

  • 1 tablespoon olive oil

  1. Combine tomatoes, broth, water, bell peppers, green beans, ketchup, oregano, basil and pepper flakes, if desired, in large saucepan. Bring to a boil over high heat. Reduce heat to a simmer. Cover. Simmer 20 minutes or until beans are tender and mixture has thickened slightly.

  2. Remove from heat. Stir in salt, if desired, and oil. Let stand 5 minutes before serving.

Nutritional Facts

makes 4 (1-cup) servings
calories 94
total fat 3g
saturated fat <1g
protein 3g
carbohydrate 14g
cholesterol 0mg
dietary fiber 4g
sodium 327mg

lunch soup tomatoes less than 100 calories carbs under 45g

7 replies

Pat Roth
Pat Roth 2009-07-19 23:09:56 -0500 Report

I love tomato soups too, sounds like the bell peppers will give it an edge that sounds appealing. And guess what, we are getting quite a few ripe tomatoes from our few bushes right now. Tomorrow is "soup day" for me, hot weather or not! ha—PR

Avera 2009-07-19 21:15:50 -0500 Report

Just mention "soup" and I am ready to copy down the recipe. This one sounds like it will be easy to fix and very good to eat.