Ten Minute Bean Soup

from FAMILY DAY CARE NEWS published by the Illinois Child Care Bureau,  May, 2007


1 cup canned pinto beans, drained
1 15 oz can, no-salt added Italian spiced tomatoes
2 cups low-sodium chicken broth
1 cup of water
1 cup frozen chopped collard greens or spinach
½ cup elbow macaroni
½ tsp Italian herb seasoning
½ tsp  garlic powder
Black pepper to taste


  1. Put the tomatoes and beans in a sauce pan.  Mash with a potato masher or hand blender until about ½ of the beans are mashed.
  2. Add the rest of the ingredients and bring to a boil; reduce to simmer for 10 minutes and serve.

Servings:  12 (2/3 cup serving)