Tomato - Herb Soup

• 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.

lunch soup tomatoes less than 100 calories carbs under 45g