Tomato-Bean Soup with Cheddar
1 19-ounce can stewed tomatoes (*see notes) – chopped
1 14-ounce can beans in tomato sauce
1 cup water
2 green onions – sliced
1/2 teaspoon dried basil leaves
1/2 teaspoon dried parsley leaves
1/2 cup shredded Cheddar cheese
In a medium-sized saucepan, combine tomatoes, beans, water, onions, basil and parsley. Bring to a boil, simmer, uncovered, for 10 minutes, stirring occasionally. Spoon into bowls and sprinkle with cheese.
NOTES : ? A good source of Thiamin, Niacin, Folate, Vitamin C, Calcium, Phosphorus, Magnesium & Zinc.
? A very high source of dietary fibre.
*Alternative: Substitute Italian or Mexican stewed tomatoes, hot sauce for a spicier soup.