Recipe for health

hearty three-bean soup

1 can (28 oz.) low-sodium tomatoes, cut up
3 c. water
1 tsp. chili powder
1 can (15 oz.) kidney beans, drained
1 can (15 oz.) black-eyed peas, drained
1 can (15 oz.) garbanzo beans, drained
1 can (15 oz.) whole kernel corn, drained
1 c. carrots, chopped
1 medium onion, chopped
1½ tsp. chopped garlic
1 can (6 oz.) tomato paste
1 tbsp. Dijon mustard
1 tsp. pepper
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. dried basil
1 c. zucchini, chopped

Combine all ingredients except zucchini in a large pot. Bring to a boil. Reduce heat and simmer covered for 10 minutes. Stir in zucchini and simmer covered for 10 more minutes.

Number of servings: 12

Per serving: 170 calories, 1 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 530 mg sodium, 34 g carbohydrates, 9 g protein

Source: Centers for Disease Control and Prevention