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1 can cooked navy or white beans (15 ounces; about 1½ cups) drained and rinsed Heat 1 tablespoon of water in a soup pot over medium-high heat. For a totally salt-free soup, look for salt-free canned diced tomatoes (see photo below) and salt-free canned beans. Homemade oil-free corn chips: To make your own oil-free corn chips, cut 6-inch corn tortillas into 6 triangular pieces each and place on a baking sheet (no oil or parchment paper on the baking sheet is necessary). The Pomi and Eden packages above hold about twice as much volume as a 15-ounce can of diced tomatoes, so no matter what brand and size you use, just be sure you’re using around 25 to 30 ounces in total for this recipe.

Juice instead of water: For added sweetness and flavor, try substituting the water with any unsweetened fruit juice (like orange, tangerine, pineapple or apple). I've used orange juice instead of water, and also added the zest from the orange and it was really tasty (if you try this, don't blend the zest, just add it at the end while stirring everything together). To use a dehydrator, spread the granola on a teflex sheet that is placed on a dehydrator tray, and dehydrate at 110 degrees F for 3 to 4 hours, or until your desired crunch level is achieved. Above: If you don’t have a dehydrator, and want maximum airflow around your granola (using the oven method), you can place your parchment paper on top of a baking rack that is sitting on top of your baking sheet (I have used my broiler pan and broiler rack in the photo above).