Spinach Bean Soup

  • Serves: 6
  • Cooking Time: 20 minutes


Cooking spray
1 small onion, chopped
2 teaspoons garlic minced from jar (or 2 cloves minced)
1 (14.5 ounce) can diced tomatoes, no salt added (undrained)
1 (14.5 ounce) can low-sodium chicken or vegetable broth
1 can (16 ounce) navy, chickpeas or pinto beans, low sodium (undrained)
¼ teaspoon pepper
1 teaspoon cumin
4 cups fresh spinach, packed (tear or chop large leaves)

Cooking Instructions

Spray a large pot with cooking spray, heat over medium-high heat. Sautee onion and garlic 5 minutes or until onions become translucent. Add tomatoes, chicken broth, beans, pepper and cumin and bring to a boil. Reduce to medium heat, add spinach and cook 10-15 minutes more.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
0.0 g
Saturated Fat
0.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.0 g
Monounsaturated Fat
0.0 g
0.0 mg
45 mg
17 g
4 g
5 g
6 g

Dietary Exchanges

1 starch, ½ lean meat

Recipe © 2013 American Heart Association
Photo ©2013 Dick Patrick Studios