Ingredients
-
2/3 cup no-salt-added tomato sauce
-
1 1/2 cups frozen lima beans
-
1 cup matchstick carrots
-
1 cup chopped yellow bell pepper
-
1 cup chopped plum tomatoes
-
1 cup packed chopped spinach
-
2 1/4 cups reduced-sodium vegetable broth
-
3/4 teaspoon Italian seasoning, divided
-
3/4 teaspoon garlic powder, divided
-
3/4 teaspoon crushed red pepper, divided
-
3 pinches salt, divided
Directions
- Divide tomato sauce among 3 (1-pint) canning jars (or other microwaveable airtight containers). Top each with 1/2 cup lima beans and 1/3 cup each carrots, bell pepper, tomatoes and spinach. Cover and refrigerate for up to 3 days.
-
To prepare 1 jar of soup: Add 3/4 cup broth to the jar; sprinkle with 1/4 teaspoon each Italian seasoning, garlic powder and crushed red pepper and a pinch of salt. Microwave, uncovered, on High in 1-minute increments, stirring after each, until the soup is steaming hot and the vegetables are tender, 4 to 5 minutes total. Let cool for 5 minutes before serving.
