Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

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.

Ingredients Nutrition

Directions

  1. Fry onion and garlic in a pan, until onion is soft.
  2. Stir in the chopped tomatoes, stir more until tomatoes are soft.
  3. 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. Stir in parsley and the beans. Simmer uncovered for five minutes or so, until the beans are hot.
Most Helpful

I 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.

whtbxrmom July 31, 2015

Very chunky soup! Really nice flavour combination- I used a lot of tabasco and it worked really well with the beans and tomatoes. I 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.

analog kid June 14, 2009

This was fantastic, i had some home grown tomatoes to use up and i couldn't have picked a beter way to use them, will mke a great winter warmer, thanks for posting.

Simonacular October 07, 2007