can (15 ounces) no-salt-added navy beans, rinsed and drained
1
can (about 14 ounces) diced tomatoes with green peppers and onions
1
cup water
1-1/2
teaspoons dried basil
1/2
teaspoon sugar
1/2
teaspoon chicken bouillon granules
2
teaspoons olive oil
1. Place all ingredients except oil in medium saucepan. Bring to a boil over high heat. Reduce heat and simmer 5 minutes, uncovered. Remove from heat; stir in oil.
2. If desired, to transport, place hot soup in vacuum flask or allow to cool and place in a plastic container. Reheat in microwave when needed.
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