My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (420g)

Recipe makes 4 servings

The following items or measurements are not included below:

beans

Calories 109
Calories from Fat 18 (16%)
Amount Per Serving %DV
Total Fat 2.1g 3%
Saturated Fat 0.5g 2%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 3mg 1%
Sodium 238mg 9%
Potassium 824mg 23%
Total Carbohydrate 19.0g 6%
Dietary Fiber 3.6g 14%
Sugars 10.6g
Protein 5.8g 11%

detailed view...

how is this calculated?

Tomato and Bean Soup

Recipe #128452 | 1¼ hours | 15 min prep | add private note

By: kolibri
Jul 2, 2005

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.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Fry onion and garlic in a pan, until onion is soft.
  2. 2
    Stir in the chopped tomatoes, stir more until tomatoes are soft.
  3. 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. 4
    Stir in parsley and the beans. Simmer uncovered for five minutes or so, until the beans are hot.

Questions about this recipe?

Spot an error in this recipe?

Try these recipes on Food Network:

Tomatoes

Tomato Basil Elephant Ears

Hearty Tomato Soup with Lemon and Rosemary

Roasted Tomatoes

Okra and Tomatoes

Browse similar recipes by category

Featured Reviews for This Recipe

From: analog kid

On Jun 14, 2009

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.

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Simonacular

    On Oct 7, 2007

    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.

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Derf

    On Aug 30, 2005

    Very tasty soup with a nice little bite. Nice combination with the tomatoes and beans. I used red kidney beans and had to use canned stewed tomatoes, worked very nicely, thanks for sharing. — Jul 14, 2005, 1 member found this helpfulUPDATE: Had to come back and tell your we had your soup out of the freezer, I defrosted it added some chorizo and summer sausage to it, bought it to a boil and reduced it to a sauce and we had it over egg noodles, it was fantastic!!! How's that for versitile!!

    3 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: eatrealfood

    On Aug 15, 2005

    this was really good and so easy to make. i used kidney beans and was very liberal with the garlic. the flavors of the worcestershire and tabasco sauces was an interesting addition and worked very well with the flavors.

    2 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 10 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2009 Scripps Networks, Inc. All rights reserved