1 tablespoon canola oil
1 cup onion, ﬁnely chopped
1 clove garlic, minced
1 large can (28 ounces) crushed tomatoes
1 large can (30 ounces) fat-free refried beans
2 cans (14.5 ounces each] low-sodium chicken broth
1. Heat oil in a large soup pot. Add onion and garlic and sauté until soft.
2. Add crushed tomatoes and bring to a boil. Boil for 5 minutes, and reduce heat to low
3. Add beans and chicken broth. Simmer for 15 minutes.
4. Serve immediately. Refrigerate leftovers within 2-3 hours.
Yield: 10 servings
Per serving: 1 cup
Total Carbohydrate 20g