Diabetes Prevention and Control Program • www.cdphe.state.co.us/ pp/diabetes
February 9, 2007

2 t. olive oil
2 green onions, chopped
1 c. potatoes, unpeeled & diced
14 oz. can no-salt added tomatoes
10 oz. can reduced-sodium chicken broth
1/2 t. oregano
1/4 t. salt
1/4 c. orzo
1 can pinto beans
4 oz. fat-free ham, diced
1 zucchini, diced

Chop tomatoes with juice. Drain and rinse pinto beans. Add oil to saucepan, add onion and and potatoes and sauté over medium heat for 5 minutes. Stir in tomatoes, broth, oregano, and salt; bring to a boil. Add pasta and simmer over medium heat, uncovered for 10 minutes or until pasta is cooked through. Add beans, ham and squash. Simmer over low heat for 10 minutes, stirring occasionally and adding water if soup becomes too thick.

Calories: 220, Total Fat: 4g, Sat Fat: 1g, Cholesterol: 14mg, Sodium: 648mg, Carb: 34g, Protein: 13g, Fiber: 8g.