Hamilton Health Care System706.firstname.lastname@example.org
Makes 4 servings.
1 tablespoon extra-virgin olive oil
1 small onion, chopped
4 cups low-sodium vegetable broth
1/2 cup frozen baby lima beans
1 can (15 ounces) no-salt-added black, Great Northern or navy beans
1 cup frozen mixed vegetables
1/2 cup frozen tri-colored bell peppers
2 teaspoons dried oregano or thyme
Pinch of dried red pepper flakes
1 cup frozen broccoli florets
Salt, to taste
1/4 cup grated Parmesan cheese
This soup keeps, covered in refrigerator, for 3 days. Reheat in covered pot over medium heat.
Serving size: 1 2/3 cups. Amount per serving: 220 calories, 5g total fat (1.5g saturated fat), 30g carbohydrates, 11g protein, 9g dietary fiber, 350mg sodium.
Source: American Institute for Cancer Research