Spray a large pot with nonstick spray. Cook tomatoes, carrots, onions, asparagus, and garlic over low heat for about 5 minutes.
Raise heat to high, add all other ingredients, and stir. Once soup reaches a full boil, lower the heat until soup is just simmering.
Cover and cook for 20 minutes, or until the beans and celery are tender.
PER SERVING: 60 calories, <.5g fat, 14g carbs, 3.5g fiber, 7g sugar, 3g protein.
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