Tomato Bean Soup

This can be made 2 days ahead and frozen for up to 2 months. A time saving light meal.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 45  g butter
• 2  onions, chopped
• 2 (440 g)  cans  baked beans in tomato sauce
• 2 (750 ml)  cans  V8 vegetable juice
• 1  teaspoon dried herbs

Directions

1. Heat butter in large saucepan, add onions.
2. Cook till soft and lightly browned.
3. Process undrained beans and vegetable juice until smooth.
4. Stir into onion mixture with herbs.
5. Reheat all together, season if need be.
6. Serve as a light main meal.