Italian Bean and Ham Soup

Prep: 6 min Cook: 10 min

Ingredients

• 1 bag (16 ounces) frozen Italian vegetables
• 1 can (15 ounces) low salt garbanzo beans, drained
• 1 can (15.25 ounces) low salt kidney beans, drained
• 1 can (14.5 ounces) low salt diced tomatoes, with liquid
• 6 ounces Canadian bacon, diced
• 2 cans (11.5 ounces each) low sodium chicken broth
• 1 cup water
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

1. Combine all ingredients in a 4- to 6-quart stock pot.
2. Slightly mash tomatoes.
3. Stir to combine.
4. Bring soup to boiling.
5. Reduce heat and simmer 7–9 minutes.

Serving Size

Makes 11 (1 cup) servings.

Nutrition information:

• Calories 139
• Calories from fat 17
• Total fat 2 grams
• Saturated fat <1 gram
• Cholesterol 8 milligrams
• Sodium 181 milligrams
• Carbohydrate 20 grams
• Fiber 6 grams
• Sugar 3 grams
• Protein 10 grams

Exchanges:

• 1 starch
• 1 Lean Meat
• 1 Vegetable