Ingredients
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1
-
-
1
-
500
-
1
-
1
-
2
-
800
-
-
-
-
-
-
-
Directions
Tomato and Bean Soup,This is one of those make loads and eat for days recipes – easy and tasty. If you absolutely must, you can use canned tomatoes – but only if you can’t get fresh tomatoes. I got the original recipe from Australian Women’s Weekly Low Fat Meals in Minutes book.,used tomatoes from the garden and beans from the farm box. I did opt to run it through the blender to make it less chunky. Next time I will keep the tomatoes, chicken stock and beans the same, but double everything else. We want to taste those flavors more.,Very chunky soup! Really nice flavour combination- used a lot of tabasco and it worked really well with the beans and tomatoes. used a can of black beans and a can of mixed (garbanzo, kidney, black eyed, romano), also canned stewed tomatoes and half a bulb of garlic. Very good, everyone enjoyed it.
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Steps
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1
Done
|
Fry Onion and Garlic in a Pan, Until Onion Is Soft. |
|
2
Done
|
Stir in the Chopped Tomatoes, Stir More Until Tomatoes Are Soft. |
|
3
Done
|
Add Stock and the Sauces, Bring to Boil and Let Simmer Covered For 30 Minutes. If You Like Your Tomato Soup Smooth, You Can Blend the Soup After This Point. I Like Mine Chunky. |
|
4
Done
|
Stir in Parsley and the Beans. Simmer Uncovered For Five Minutes or So, Until the Beans Are Hot. |
