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.

• Ready In: 1 hr 5 mins
• 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

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.