Tomato Soup with Veggies and Lima Beans

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 227.6
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 418.8 mg
  • Total Carbs: 40.2 g
  • Dietary Fiber: 12.4 g
  • Protein: 11.3 g

View full nutritional breakdown of Tomato Soup with Veggies and Lima Beans calories by ingredient
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Number of Servings: 4


    1 tablespoon olive oil
    1 small onion, minced
    2 celery stalks, minced
    4 garlic cloves, minced
    1/4 teaspoon dried basil
    1/4 teaspoon dried oregano
    1/4 teaspoon red pepper flakes
    5 ounces mushrooms (about 6 medium), trimmed and quartered
    1 medium summer squash, diced
    1 (15-oz), can lima beans, rinsed and drained
    1 (14-oz) can no-salt added diced tomatoes, with juices
    1 (8-oz) can tomato sauce
    3/4 cup water
    Salt and pepper, to taste


In a medium saucepan, heat oil over medium heat. Add onion, celery, garlic, basil, and pepper flakes; cook, stirring occasionally, 5 minutes. Add mushrooms and squash; cook, stirring occasionally, 5 minutes longer. Stir in beans, diced tomatoes, tomato sauce, and water; bring to a simmer and cook briefly just to heat through. Serve warm.

Makes 4 (1 1/2 cup) servings

Number of Servings: 4

Recipe submitted by SparkPeople user WOLFPACKDG.

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