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Tomato Green Bean Soup

Total Time

Prep: 10 min. Cook: 35 min.

Makes

9 servings (2-1/4 quarts)

This colorful soup is delicious any time of year. When I can't get homegrown tomatoes and green beans, I've found that frozen beans and canned tomatoes (or even stewed tomatoes) work just fine. Served with warm breadsticks, this soup is a complete meal. —Bernice Nolan, Granite City, Illinois
Tomato Green Bean Soup Recipe photo by Taste of Home

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 2 teaspoons butter
  • 6 cups reduced-sodium chicken or vegetable broth
  • 1 pound fresh green beans, cut into 1-inch pieces
  • 1 garlic clove, minced
  • 3 cups diced fresh tomatoes
  • 1/4 cup minced fresh basil or 1 tablespoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. In a large saucepan, saute onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
  2. Stir in the tomatoes, basil, salt and pepper. Cover and simmer 5 minutes longer.

Nutrition Facts

1 cup: 58 calories, 1g fat (1g saturated fat), 2mg cholesterol, 535mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 vegetable.

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