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.
- 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
- 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.
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.
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.
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.