Tomato Bean Soup

2 carrots
1 small onion
1 Tbsp. canola oil
1 can (14.5 oz.)  chicken broth, reduced  sodium
2 (15-oz.) cans pinto beans no salt added with the liquid
2 (8-oz.) can tomato sauce, no-salt-added
¼ tsp. salt
Pepper to taste

Chop the carrots and onion.

In a medium saucepan sauté carrot and onion with oil over medium heat until translucent, about 5 minutes. 

Add broth and bring to a boil reduce heat and simmer for ten minutes.

Add beans, tomato sauce; salt and pepper simmer until heated through

Note:   May use another bean such as Northern, white kidney, aduki, etc.

Yield: 8 (1-cup) servings

PER SERVING:     
CALORIES: 130     
FAT: 2g         SATURATED FAT: 0g
CHOLESTEROL: 0mg
CARBOHYDRATE: 22g
FIBER: 7g     
SODIUM: 220mg
PROTEIN: 6g

WeightWatchers Points:  2

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