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Bean-and-Pasta Stew

Yield 5 servings (serving size: 1 1/2 cups)
By jazzing up a commercial soup mix, we have created a soup that tastes homemade without all the time and effort.

Ingredients

  • 2 cups water
  • 1/2 cup sliced carrot
  • 1 tablespoon chili powder
  • 2 tablespoons tomato paste
  • 1 (14.5-ounce) can no-salt-added stewed tomatoes
  • 3 (10 1/2-ounce) cans low-salt chicken broth
  • 1 (4.9-ounce) package bean medley with pasta soup mix (such as Kettle Creations)
  • 2 cups torn spinach

Nutrition Information

  • calories 171
  • caloriesfromfat 15 %
  • fat 2.8 g
  • satfat 0.7 g
  • monofat 0.9 g
  • polyfat 0.5 g
  • protein 8.7 g
  • carbohydrate 29.6 g
  • fiber 5.2 g
  • cholesterol 0.0 mg
  • iron 3.3 mg
  • sodium 667 mg
  • calcium 81 mg

How to Make It

  1. Combine the first 7 ingredients in a large Dutch oven, and bring to a boil. Reduce heat, and simmer, uncovered, for 25 minutes or until the beans are tender, stirring occasionally. Add spinach, and cook an additional 5 minutes.