Tomato and bean soup

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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

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.

Minutes to Prepare: 15

Minutes to Cook: 20

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.