Directions
Makes 6 1-cup servings
1 1/2 cups water or vegetable broth, divided (1/2 cup plus 1 cup)
1 small onion, chopped
1 cup finely sliced celery
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 15-ounce can chopped or 1 1/2 cups crushed fresh tomatoes
1 15-ounce can white beans, undrained, or 1 1/2 cups of cooked white beans with 1/2 cup of additional water or vegetable broth
5 to 6 tablespoons apple juice concentrate (add larger amount for a sweeter soup)
1/4 to 1/2 teaspoon salt
Combine 1/2 cup water or broth with onion, celery, paprika, basil, thyme, and black pepper in a large pot. Cook over medium-high heat, stirring often, until onion is soft, about 5 minutes.
Reduce heat to medium. Stir in tomatoes, beans and their liquid, apple juice concentrate, and remaining 1 cup water or broth. Cover and simmer, stirring occasionally, for 15 minutes.
Optional: add a basic non-dairy White Sauce for a creamier soup or non-dairy creamer. Add salt to taste.
Nutrition Information
Per 1-cup serving:
186 calories
3.4 g fat
0.6 g saturated fat
16.7% calories from fat
0 mg cholesterol
7.8 g protein
32.6 g carbohydrate
8.4 g sugar
5.4 g fiber
556 mg sodium
85 mg calcium
3.6 mg iron
8.6 mg vitamin C
174 mcg beta-carotene
1.2 mg vitamin E
This recipe is a preview from the upcoming NEW EDITION of
The Survivor's Handbook: Eating Right for Cancer Survival.
View The Cancer Project Recipe of the Week Archive.
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