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Serve with whole grain rolls
Popeye’s Spinach and Bean Soup
Serves 4
1 15-ounce can low-sodium
kidney or navy beans, drained and rinsed
1 24-ounce can no-salt
tomatoes, chopped, use liquid
2 cups low-sodium vegetable or
chicken broth
1 medium onion, chopped
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 cups chopped spinach
pepper to taste
1. In a large soup pot stir in
beans, tomatoes, broth, onions, cinnamon, and cumin.
2. Heat soup to boiling;
reduce heat and simmer 5 to 10 minutes.
3. Stir spinach into soup.
Season to taste with pepper.
Per serving: 200 calories, 12
gm protein, 37 gm carbohydrate, 1 gm fat, 0 gm sat fat, 1 gm
mono fat, 0 mg cholesterol, 5 gm fiber, 244 mg sodium
It’s easy to
use spinach these days because it comes pre-bagged. Just
rinse and cut off the stems. Spinach packs a wallop of
beta-carotene and is rich in other vitamins and minerals.
Read labels
for sodium content carefully because the amount can vary
greatly.
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