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Tomato and Bean Soup

Tomato and Bean Soup

  • Prep

    2 m
  • Cook

    5 m
  • Ready In

    12 m
Charlie

Charlie

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

jenny
7

jenny

2/7/2006

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

5/22/2005

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

11/3/2008

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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