Tomato and Bean Soup
photo by eatrealfood
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 large yellow onion
- garlic clove, crushed (to taste, personally I put in a whole bulb)
- 1 kg tomatoes, ripe, chopped coarsely
- 500 ml chicken stock
- 1 tablespoon Worcestershire sauce
- 1 dash Tabasco sauce (or to taste)
- 2 tablespoons fresh parsley
- 800 g beans, canned, different varieties
directions
- Fry onion and garlic in a pan, until onion is soft.
- Stir in the chopped tomatoes, stir more until tomatoes are soft.
- 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.
- Stir in parsley and the beans. Simmer uncovered for five minutes or so, until the beans are hot.
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Reviews
-
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.
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After living in England for seven years, we moved to Vancouver Canada end of 2004. Culinaristically the journey couldn't have been much longer - I've discovered the joy of cooking and baking all over here. Recipezaar is giving a brand new way of doing this - and makes husband happy too.