Tomato and Bean Soup

Tomato and Bean Soup

4 Reviews 1 Pic
  • Prep

    2 m
  • Cook

    5 m
  • Ready In

    12 m
Charlie
Recipe by  Charlie

“This is a simple soup, made in a few minutes.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In a small skillet over medium heat, cook onions in butter and oil until tender.
  2. Meanwhile, in a medium saucepan, bring water to a boil Pour beans and tomatoes into water. Stir cooked onions into mixture and simmer 5 minutes. Puree with the pepper sauce and ketchup in a blender or food processor, or using an immersion blender. Return to heat, season with salt and pepper, and heat through.

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Reviews (4)

Rate This Recipe
jenny
7

jenny

this is one of the quickest easiest and cheapest recipe i have tried thuogh i did add a cup of celery and some garlic.

Reeseepeesee
3

Reeseepeesee

Okay for a base but will need extras added. I added Rotel tomatoes and garlic. Very quick to make.

Jen Wallwork Dominguez
2

Jen Wallwork Dominguez

This was great in a casual dressed up tomato soup way. I served it with homemade cornbread and it was gobbled down. It probably would make a good base, but it doesn't NEED anything else, unless you think cream of tomato soup NEEDS something else. I didn't give it 5 stars because it's not the kind of recipe that I would use to impress guests.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 224 cal
  • 11%
  • Fat
  • 9.8 g
  • 15%
  • Carbs
  • 32.6 g
  • 11%
  • Protein
  • 6.7 g
  • 13%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 578 mg
  • 23%

Based on a 2,000 calorie diet

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