Italian Bean and Ham Soup

Prep Time: 6 min Cook: 10 min

Ingredients

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

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

Exchanges

• 1 Starch
• 1 Lean Meat
• 1 Vegetable

Buy the Cookbook

This is a recipe from our very own diabetes educator, Barbara Moulton. Check out her book, Just For The Health Of It.

Get her book at our office or on Amazon.