Vegan Tomato and Bean Soup
-1 can tomato soup. I use the Progresso hearty tomato one. I’m going to look for a better, less processed, alternative next time I go shopping. But basically it’s crushed tomatoes with the juice.
-1 cup almond milk. This is definitely optional, but I like the flavor it adds to the soup
-About 2 handfuls of baby spinach.
-1/2 cup black beans
-1/8 cup chickpeas (I just used what was left in the fridge)
-pepper, and chili powder
I just let the soup heat up on the stove, added the almond milk and beans, then turned the heat down and let the spinach wilt in the soup for a little bit. This was actually really filling for dinner, but could easily make 2 smaller portions for lunch or between meals. Mine ended up being 380 calories. :)