Spinach Bean Soup
This meatless soup is an easy weeknight meal for the whole family or as a vegetable side dish.
1 small onion, chopped
2 tbsp minced garlic
1 14.5-ounce canned, low-sodium chicken or vegetable broth
1 14.5-oz canned, diced, no-salt-added tomatoes (undrained)
1 16-ounce canned, low-sodium beans (kidney, pinto, navy...), undrained
1/4 tsp pepper
1 tsp cumin
4 cups fresh spinach, clean and chopped if necessary
Spray a large pot with cooking spray, heat over medium-high heat.
Saute onions and garlic for about 5 minutes or until the onions become translucent.
Add tomatoes, chicken broth, beans, pepper and cumin. Bring to a boil and reduce heat to a simmer.
Simmer soup for about 10 minutes and add the fresh spinach. Simmer for about 5 more minutes. Serve and Enjoy!
Tags: Chef BryanCooking with Chef BryanHealthy Dinner IdeasHealthy EatingHealthy SoupsHomemade SoupsSoupsThe American Heart Associationchefbryan