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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 233.5
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 712.8 mg
  • Total Carbs: 38.5 g
  • Dietary Fiber: 12.5 g
  • Protein: 11.7 g

View full nutritional breakdown of Tomato and bean soup calories by ingredient
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Tomato and bean soup

Submitted by: JARICHAUST

Introduction

A rich, thick chunky tomato soup, good for using up a summer's surplus. Warm, hearty and delicious. A rich, thick chunky tomato soup, good for using up a summer's surplus. Warm, hearty and delicious.
Number of Servings: 4

Ingredients

    600 grams ripe tomatoes
    1 large zucchini (about 200 grams), diced
    1 tbsp oil
    1 carrot
    2 cloves garlic
    900 ml vegetable stock
    30 mL sun dried tomato paste, or 2 tbs pieces
    2 tsp paprika
    1 tbsp cornflour
    425g black beans (cooked/canned)
    2 tbsp fresh coriander (cilantro), chopped
    salt and pepper

Directions

1. Peel the tomatoes. (Using a sharp knife make a cross in each and place in a bowl of boiling water for 60 seconds) Optional.

2. Quarter tomatoes and cut again if required into bite sized pieces.

3. Heat the oil in large saucepan and cook carrot and garlice for 3-5 minutes until carrot begins to soften.

4. Add vegetables to carrots with stock, sun-dried tomato and paprika. Season with salt and pepper. Bring to the boil and simmer for 10 minutes.

5. Mix cornflour to a paste with a little water (about 2 tbsp). Add beans and cornflour to soup. Cook for 5-10 more minutes, stirring occasionally.

6. Stir in coriander just before serving.


Makes 4 x 1.5 cup serves.

Number of Servings: 4

Recipe submitted by SparkPeople user JARICHAUST.






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Member Ratings For This Recipe

  • I love this recipe!! I am a meat eater so guess what? Yep! I added shaved beef and a can of garbanzos, yellow squash and canned diced tomatoes instead of fresh it was incredible. Even my daughter loved it and she hates soup! I had to call it stew, though! Hee hee Thanks so much! - 3/31/09

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  • I substituted parsnips in place of the carrots- it gives it a nice earthy spice. Thanks! - 3/24/09

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  • Thank you for the recipe - 3/21/09

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  • Incredibly delicious recipe! Although I'd call it more of a stew than a soup. I'd be going back for a third helping right now if there was any left. ;)

    Especially good with fresh tomatoes out of the garden. - 3/20/09

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