Low-Cholesterol Recipes: Canned Soup | Submitted By: Karen-Jean Coxe

1 (28 ounce) can stewed tomatoes1 (16 ounce) can vegetarian refried beans1 (15 ounce) can whole kernel corn, drained and rinsed1 (15 ounce) can green beans1 (14.5 ounce) can vegetable broth1 tablespoon dried oregano1 tablespoon garlic powdersalt and pepper to taste1 teaspoon dried basil1 tablespoon dried parsley2 tablespoons dried minced onionPuree stewed tomatoes in an electric blender or mixer. Place tomatoes, refried beans, corn, green beans, and vegetable broth in a large pot. Cook over a medium heat. Refried beans and tomatoes will cook down to create a base for the soup. Stir occasionally to prevent stickiness. Add water as needed to prevent over-thickening. Add oregano, garlic powder, salt and pepper, basil, parsley, and minced onion. Cover and cook until mixture is heated through. Add the onions, and continue cooking until the soup is just boiling. Amount Per Serving  Calories: 162 | Total Fat: 1.5g | Cholesterol: 0mg

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