Tomato - Herb Soup
By patbranam
Ingredients
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1 can (14 1/2 ounces) no-salt-added diced tomatoes
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1 can (14 1/2 ounces) reduced-sodium chicken broth
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1/2 cup water
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1 bag (8 ounces) frozen bell pepper stir-fry mixture
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1 cup frozen green beans
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1 tablespoon ketchup
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1 to 2 teaspoons dried oregano
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1 teaspoon dried basil
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1/8 teaspoon red pepper flakes (optional)
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1/2 teaspoon salt (optional)
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1 tablespoon olive oil
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.
Remove from heat. Stir in salt, if desired, and oil. Let stand 5 minutes before serving.
Nutritional Facts
- Servings
- 4
- makes 4 (1-cup) servings
- calories 94
- total fat 3g
- saturated fat <1g
- protein 3g
- carbohydrate 14g
- cholesterol 0mg
- dietary fiber 4g
- sodium 327mg
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7 replies
I will try it!!!
always ready for a good bowl of tomato soup and this sounds like a good one.
It sounds so good I copied and pasted and it`s on notebook. Yummmm!
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
I love all tomato soups.
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.
This sounds Yummy, Thanks for shareing the recipe. I'll have to try it, my sister and I love Tomato soups. Thanks again! Tina!!!