Tomato and bean soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
600 grams ripe tomatoes1 large zucchini (about 200 grams), diced1 tbsp oil1 carrot2 cloves garlic900 ml vegetable stock30 mL sun dried tomato paste, or 2 tbs pieces2 tsp paprika1 tbsp cornflour425g black beans (cooked/canned)2 tbsp fresh coriander (cilantro), choppedsalt and pepper
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.
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.
Nutritional Info 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
Member Reviews