Spicy Tomato Soup with Beans and Potato
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 215.4
- Total Fat: 3.5 g
- Cholesterol: 1.8 mg
- Sodium: 614.7 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 5.4 g
- Protein: 9.4 g
View full nutritional breakdown of Spicy Tomato Soup with Beans and Potato calories by ingredient
Introduction
A Spicy Tomato Soup made with Cannelli Beans, Diced Potatoes and the saved leftover Tomato Puree from Canned Whole Tomato. V8 type vegetable juice can also be used. This is for a very large pot of soup to serve a party of people. I make it to use up all the items leftover from cooking for a large group. A Spicy Tomato Soup made with Cannelli Beans, Diced Potatoes and the saved leftover Tomato Puree from Canned Whole Tomato. V8 type vegetable juice can also be used. This is for a very large pot of soup to serve a party of people. I make it to use up all the items leftover from cooking for a large group.Number of Servings: 18
Ingredients
-
6 Slices Diced Bacon
Olive Oil, optional instead of bacon
2 Cups Chopped Onions
2 Cups Chopped Celery
1 Cup Chopped Leeks
1 Cup Chopped Carrots
6 Cloves Chopped Garlic
1 Lb. Dry Cannelli Beans
1 Qt. Vegetable Broth
1 to 2 Cups Water
2 to 3 Lbs Diced Red Potato
8 Cups Tomato Puree Juice
3 Medium Fresh Ripe Tomatos, with skin removed by blanching, cut into small pieces.
Fresh Parsley, to taste
Fresh Dill, to taste
Black Pepper, to taste
Cayenne Pepper to taste
Salt, to taste
Directions
Prepare Beans either by soaking over night, or using the fast soak method of boiling cannelli beans for a few minutes and letting them sit for an hour or so in covered pot. Drain and rinse beans before final cooking.
In a large pot, add 1 Qt. Vegetable Broth and 1 Cup Water. Add soaked beans and bring to a boil. Cover pot and let beans simmer for 60 minutes or until tender.
Dice 2 to 3 lbs of red potatoes (depending on how thick you want soup to be.) Add to simmering pot of beans about 10 minutes before beans are fully tender.
Cut Bacon into small pieces and render fat for vegetable sweat. (Olive Oil may be substituted.) In a large Skillet, sweat Onions, Celery, Leeks, and Carrots until translucent or tender. Towards the end add garlic.
After beans and potatoes are just about tender, add vegetable sweat and stir in. Add peeled ripe tomato pieces to soup. Let simmer for about 10 minutes. Add 8 cups of tomato juice and cook until raw taste is removed. At the same time add fresh herbs, black pepper, cayenne pepper, salt, and other herbs and spices to taste. Tomato Puree will have a large amount of salt and possibly other spices, so tasting the soup is critical. Add more water if soup is too thick or too much liquid has boiled off.
Makes about 18 1 Cup Servings
Recipe is very flexible and can be cut back for smaller batch, or the proportions of ingredients can be changed. Think Refrigerator Magnet, Just about whatever you got in the fridge can go in.
Number of Servings: 18
Recipe submitted by SparkPeople user PONDBOSS.
In a large pot, add 1 Qt. Vegetable Broth and 1 Cup Water. Add soaked beans and bring to a boil. Cover pot and let beans simmer for 60 minutes or until tender.
Dice 2 to 3 lbs of red potatoes (depending on how thick you want soup to be.) Add to simmering pot of beans about 10 minutes before beans are fully tender.
Cut Bacon into small pieces and render fat for vegetable sweat. (Olive Oil may be substituted.) In a large Skillet, sweat Onions, Celery, Leeks, and Carrots until translucent or tender. Towards the end add garlic.
After beans and potatoes are just about tender, add vegetable sweat and stir in. Add peeled ripe tomato pieces to soup. Let simmer for about 10 minutes. Add 8 cups of tomato juice and cook until raw taste is removed. At the same time add fresh herbs, black pepper, cayenne pepper, salt, and other herbs and spices to taste. Tomato Puree will have a large amount of salt and possibly other spices, so tasting the soup is critical. Add more water if soup is too thick or too much liquid has boiled off.
Makes about 18 1 Cup Servings
Recipe is very flexible and can be cut back for smaller batch, or the proportions of ingredients can be changed. Think Refrigerator Magnet, Just about whatever you got in the fridge can go in.
Number of Servings: 18
Recipe submitted by SparkPeople user PONDBOSS.