Rachael Ray's Mom's Tomato and Bean 15 Minute Stoup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 172.6
  • Total Fat: 4.0 g
  • Cholesterol: 2.4 mg
  • Sodium: 355.6 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 5.8 g
  • Protein: 8.1 g

View full nutritional breakdown of Rachael Ray's Mom's Tomato and Bean 15 Minute Stoup calories by ingredient
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Introduction

A stoup is thicker than soup and thinner than stew. I called my mom one rainy day from the road. I was getting a cold and I really wanted soup for supper. She said she didn't know what she had on hand to make it with, but she'd come up with something. This was it. (Oh, you don't have to be sick to enjoy it.) A stoup is thicker than soup and thinner than stew. I called my mom one rainy day from the road. I was getting a cold and I really wanted soup for supper. She said she didn't know what she had on hand to make it with, but she'd come up with something. This was it. (Oh, you don't have to be sick to enjoy it.)
Number of Servings: 12

Ingredients

    2 tablespoons extra-virgin olive oil, 2 turns of the pan
    3 cloves garlic, chopped
    1/2 teaspoon crushed red pepper flakes
    1 medium onion, chopped
    4 carrots, peeled and thinly sliced
    2 ribs celery, chopped
    4 cups vegetable or chicken stock
    1 (15-ounce) can diced tomato
    1 (28-ounce) can tomato sauce
    1 (15-ounce) can small white beans or cannellini beans
    1 (10 ounces) box, cut frozen green beans
    1 (10 ounces) box, chopped frozen broccoli
    1 (10 ounces) box, frozen corn
    Salt and pepper

Directions

Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, and celery. Cook 10 minutes, then add in the stock, tomatoes, tomato sauce, beans, and frozen vegetables. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Ladle up the soup and serve.

Number of Servings: 12

Recipe submitted by SparkPeople user PHRAUGIE.

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