BLACK BEAN AND TOMATO SOUP
This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used. This soup freezes well and I usually double or triple the recipe to have enough to freeze for later.
Provided by judy2304
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
- Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.
Nutrition Facts : Calories 236.6 calories, Carbohydrate 42.3 g, Cholesterol 2.2 mg, Fat 1.5 g, Fiber 15.9 g, Protein 15.7 g, SaturatedFat 0.5 g, Sodium 1142.6 mg, Sugar 2.5 g
TOMATO AND BEAN SOUP
This is a simple soup, made in a few minutes.
Provided by Charlie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 12m
Yield 4
Number Of Ingredients 9
Steps:
- In a small skillet over medium heat, cook onions in butter and oil until tender.
- 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.
Nutrition Facts : Calories 224.2 calories, Carbohydrate 32.6 g, Cholesterol 15.3 mg, Fat 9.8 g, Fiber 6.2 g, Protein 6.7 g, SaturatedFat 4.3 g, Sodium 578.4 mg, Sugar 13.9 g
TOMATO BEAN SOUP
Chock-full of choice veggies and savory sausage, this filling soup from Diane Antonioli of Marmora, New Jersey will fit nicely into almost any event. "It's a big hit at our house," Diane acknowledges. "My husband and our three children request it all year-round."-Diane Antonioli, Marmora, New Jersey
Provided by Taste of Home
Categories Lunch
Time 2h30m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain beans and discard liquid; return beans to Dutch oven. Add broth, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender. , Meanwhile, in a large skillet, cook bacon, onion, celery and carrots until vegetables are crisp-tender, about 12 minutes. Add sausage, garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving.
Nutrition Facts : Calories 234 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 849mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 9g fiber), Protein 13g protein.
TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC
This recipe makes the most out of just a handful of pantry ingredients, like canned white beans, a can of tomatoes and a full head of garlic. The soup owes its surprisingly rich and complex flavor to how the garlic is cooked: By smashing the cloves, you end up with different sizes and pieces of garlic. These cook irregularly, which means you'll taste the full range of garlic's flavors, from sweet and nutty to almost a little spicy. Simmer the lightly browned garlic with white beans and tomatoes, then blend, and you have a creamy, cozy soup that's endlessly adaptable: Add aromatics to the simmering pot, or make it spicy with harissa, smoked paprika or chipotle. Top with pesto, croutons, cheese, cooked grains, greens or a fried egg.
Provided by Ali Slagle
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
- In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
- Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
- Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.
EASY BLACK BEANS AND TOMATOES
A quick side dish to serve with fish tacos or grilled chicken; serve in small bowls or use slotted spoon to plate alongside fish tacos or grilled chicken.
Provided by Liz Eck
Categories Side Dish Beans and Peas
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Stir black beans, tomatoes, lime juice, chili powder, cumin, and garlic powder together in a saucepan over medium heat; cook until the tomatoes soften, 10 to 15 minutes.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 23.6 g, Fat 0.7 g, Fiber 8.7 g, Protein 7.5 g, SaturatedFat 0.1 g, Sodium 426.1 mg, Sugar 2.8 g
TOMATO GREEN BEAN SOUP
This colorful soup is delicious any time of year. When I can't get homegrown tomatoes and green beans, I've found that frozen beans and canned tomatoes (or even stewed tomatoes) work just fine. Served with warm breadsticks, this soup is a complete meal. -Bernice Nolan, Granite City, Illinois
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Stir in the tomatoes, basil, salt and pepper. Cover and simmer 5 minutes longer.
Nutrition Facts : Calories 58 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 535mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
BAKED BEAN AND TOMATO SOUP
A perfect, thrifty way to use up that dab of leftover baked beans. From the New England chapter of The United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine first four ingredients in a large saucepan; cook about 30 minutes, or until vegetables are soft.
- Add the tomatoes and rub through a strainer (or whirl in the blender) and return to the saucepan.
- Melt the butter in a small saute pan and add the flour; cook until a very light golden color.
- Slowly add the roux to the pureed vegetables.
- Season to taste with salt and pepper.
- Heat to the boiling point and serve while hot.
- For Vegetarian use the water and a Vegetarian baked beans.
Nutrition Facts : Calories 93.8, Fat 2.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 626, Carbohydrate 17.1, Fiber 3.5, Sugar 7.5, Protein 3.8
SLOW COOKER CHICKEN, TOMATO AND WHITE BEAN SOUP
Make and share this Slow Cooker Chicken, Tomato and White Bean Soup recipe from Food.com.
Provided by Jyga1368
Categories Beginner Cook
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place vegetables, garlic, salt and pepper in crock pot. Top with the chicken pieces, butter, broth and bouillon. DO NOT STIR.
- Cover and cook on LOW for 7 1/2 hours. Stir in drained tomatoes and beans; continue to cook 1/2 hour more.
- Before serving, stir in parsley and Tabasco sauce.
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.
Provided by kolibri
Categories Beans
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry onion and garlic in a pan, until onion is soft.
- Stir in the chopped tomatoes, stir more until tomatoes are soft.
- 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.
- Stir in parsley and the beans. Simmer uncovered for five minutes or so, until the beans are hot.
30 MINUTE BLACK BEAN AND TOMATO SOUP
Fast, delicious, hearty, and filling, 30 Minute Black Bean and Tomato Soup is a perfect weeknight dinner fix! This soup is a great crowd-pleasing, comforting dish. Unlike most soups which are served during colder temperatures, this soup is great all year long!
Provided by Lord Byron's Kitchen
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- In a large heavy-bottomed pot, over medium heat, add the olive oil and onion. Saute for 5 minutes until onion is beginning to caramelize.
- Add garlic and stir into the onions. Saute for 2 minutes.
- Add the black beans, tomatoes, cumin, bouillon cube, water, dried red chili flakes, Worcestershire sauce, salt, and ground black pepper. Stir well to combine.
- Lower heat to medium-low. Place a lid on the pot and cook for 15 minutes, stirring once half way through.
- Remove the pot from the heat and either puree the soup using a hand-held immersion blender, or transfer the soup to a blender and puree in batches.
- Return the pureed soup to the burner and simmer for five more minutes.
- When ready to serve, top with sour cream, cheese, avocado and green onions. (Optional)
- Serve with your favourite tortilla chips.
Nutrition Facts : Calories 361 kcal, Carbohydrate 50 g, Protein 18 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 561 mg, Fiber 16 g, Sugar 3 g, ServingSize 1 serving
GREEN BEAN AND TOMATO SOUP
Brighten up a cloudy day with our Green Bean and Tomato Soup! This flavorful green bean and tomato soup recipe with fresh ingredients like green beans, tomatoes, carrots and onions is a great way to enjoy your famer's market haul .
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat dressing in Dutch oven or small stockpot on medium heat. Add onions and carrots; cook 2 to 3 min. or until crisp-tender, stirring frequently.
- Meanwhile, place beans in medium microwaveable bowl. Add 2 Tbsp. water; cover with waxed paper. Microwave on HIGH 2 min.
- Add tomatoes to onion mixture; stir. Add bouillon, dry seasonings, beans and remaining water; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Remove from heat.
- Stir in lemon juice.
Nutrition Facts : Calories 45, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
SMOKY TOMATO AND WHITE BEAN SOUP
Serve this brimming-with-flavor soup in deep bowls that you can cozily wrap your hands around on a chilly evening. It's easy to make, easy to eat and one of those recipes that gets even more flavorful with time, so it is perfect for making ahead. It even freezes well. Reprinted with permission from Vegan Comfort Cooking by Melanie McDonald, Page Street Publishing Co. 2019. Photo credit: Melanie McDonald.
Provided by Linda & Alex
Categories Entree Main Course Soup
Time 42m
Number Of Ingredients 13
Steps:
- In a large skillet, heat the olive oil or water (for oil-free cookinover medium heat. Sauté the onion and celery for about 10 minutes, until they are starting to go golden brown. If you are using water to sauté, you will need to add a little more water every few minutes to prevent the onion and celery from sticking.
- Add the garlic, smoked paprika and cumin and continue to cook for another 2 minutes, stirring constantly. Then add all the other ingredients. Stir well to combine, allow to come to a simmer and cook for another 20 minutes. Add a little water to adjust the consistency to your liking, check the seasoning and adjust to taste; then serve. I like the soup chunky, but you can use an immersion blender right in the pan to make it smoother and creamier, if you want to.
- tips: Make this soup with only 11/2 to 2 cups (360 to 480 mof stock instead of 3 cups (720 ml), so it's more like a thick stew, and serve it over rice, quinoa or couscous.
Nutrition Facts : Calories 232 kcal, Carbohydrate 41 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Sodium 2245 mg, Fiber 11 g, Sugar 13 g, ServingSize 1 serving
BEEF, BEAN AND TOMATO SOUP
We often have this soup on Sunday afternoons in the winter. It is quick and easy, hearty and filling. Serve it with fresh hot homemade biscuits or fresh bread. Yumm. Real comfort food.
Provided by Hag chef
Categories Onions
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Brown the ground beef in a dutch oven or heavy stock pot, season with salt and pepper.
- Add the chopped onion and green pepper, and saute for 5 to 10 minutes.
- Add the kidney beans, tomatoes, onion soup mix, parsley, basil, water.
- Bring to a boil, add the pasta.
- Reduce heat and simmer for 10- 20 minutes, until pasta is cooked.
- Add salt and pepper to taste.
Nutrition Facts : Calories 210.1, Fat 7.5, SaturatedFat 2.8, Cholesterol 30.8, Sodium 513.9, Carbohydrate 22, Fiber 4.8, Sugar 4.3, Protein 13.7
QUICK AND EASY BAKED BEAN SOUP
I needed an easy way to use up some cans of baked beans (which I don't like as a side dish) so I came up with this soup. Tasty and speedy! I used some left over grilled pork loin and it was delicious. I imagine you could use ham, chicken or bacon with similar results.
Provided by LousyChef
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large soup pot.
- Fry onion, carrot, celery, garlic and meat for about 5 minutes, until tender.
- Add the rest of the ingredients except extra water, and simmer for 20 minutes.
- Add additional water to desired consistency. I liked mine more like a stew. You may like yours more soupy. It does thicken up!
- Goes great with grilled cheese sandwiches or cornbread muffins.
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5/5 (3)Total Time 50 minsCategory Main CourseCalories 282 per serving
- In a large, heavy-bottomed pot with a tight-fitting lid, add the olive oil and onions. Saute the onions for 5-7 minutes or until onions are cook all the way through, but not browned.
- Next, add the beans, tomatoes, crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Stir to combine.
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4.9/5 (53)Category Mains, SoupCuisine WesternCalories 536 per serving
- Melt butter in a pot over medium high heat. Cook garlic, onion and carrot for 5 minutes until carrot is soft and sweet.
- About 3 minutes in, add the Italian herbs and cook with the onion (makes the herb flavour "bloom").
- Add white wine, cook for 3 minutes until the harsh “winey” smell is gone and mostly evaporates so you’re just left with tomato paste again.
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4.5/5 (11)Calories 157 per servingServings 4
- Combine 1 cup broth, chili powder, cumin, and beans in a Dutch oven over medium-high heat. Combine remaining broth, poblano, and onion in a food processor; pulse until vegetables are chopped. Add onion mixture to pan.
- Add tomatoes and cilantro to food processor, and process until coarsely chopped. Add tomato mixture to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are tender. Remove from heat; stir in juice, olive oil, and salt. Garnish with cilantro sprigs, if desired.
TOMATO SOUP WITH WHITE BEANS AND PASTA RECIPE | MYRECIPES
From myrecipes.com
5/5 (8)Total Time 25 minsServings 4Calories 286 per serving
- Warm oil in a large saucepan over medium-high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add oregano, stir once, then add tomatoes with juice and chicken broth. Bring to a boil.
- Add pasta, stir, and cook until just tender, about 8 minutes. Stir in beans, lower heat and simmer until warmed through, about 5 minutes. Season with salt and pepper, stir in parsley and serve, drizzling each portion with additional olive oil if desired.
BLACK BEAN, CORN AND TOMATO SOUP - THE BLOND COOK
From theblondcook.com
4.5/5 (2)Estimated Reading Time 2 minsServings 4Total Time 30 mins
- In a dutch oven or soup pot, heat oil over medium high heat. Add onion and jalapeño and sauté until soft, about 3-4 minutes.
- Add black beans, diced tomatoes with juices, corn, vegetable stock, chili powder, cumin, salt and pepper. Stir well to combine.
HEARTY TOMATO SOUP WITH BEANS & GREENS RECIPE | EATINGWELL
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Category Healthy Vegetarian Kale RecipesCalories 200 per servingTotal Time 10 mins
- Heat soup in a medium saucepan according to package directions; simmer over low heat as you prepare kale.
- Heat oil in a large skillet over medium heat. Add kale and cook, stirring, until wilted, 1 to 2 minutes. Stir in garlic and crushed red pepper (if using) and cook for 30 seconds. Stir the greens and beans into the soup and simmer until the beans are heated through, 2 to 3 minutes.
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5/5 (6)Total Time 50 minsCategory SoupCalories 274 per serving
- Sauté the onion and celery for about 10 minutes, until they are starting to go golden brown. If you are using water to sauté, you will need to add a little more water every few minutes to prevent the onion and celery from sticking.
- Add the garlic, smoked paprika and cumin and continue to cook for another 2 minutes, stirring constantly.
- Then add all the other ingredients. Stir well to combine, allow to come to a simmer and cook for another 20 minutes.
BLACK BEAN-TOMATO SOUP WITH CILANTRO-LIME CREAM RECIPE ...
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5/5 (20)Calories 123 per servingServings 4
- Cook bacon in a large saucepan over medium heat until crisp. Remove bacon with a slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside. Add onion and celery to pan; cook 5 minutes or until celery is tender. Stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute. Stir in bacon, pepper, beans, tomatoes, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining bean mixture; process until smooth. Keep warm.
- Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup.
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5/5 (1)Total Time 35 minsServings 4Calories 357 per serving
- Warm oil in a large pot over medium-high heat. Add onion, celery and carrots. Cook, stirring frequently, until vegetables have softened, about 5 minutes. Stir in tomato paste and beans. Pour in broth, season with salt and pepper, increase heat to high and bring to a boil. Reduce heat to medium and simmer, stirring often, until vegetables are tender, about 10 minutes.
- Remove soup from heat and allow to cool slightly. Working in batches, carefully puree soup in a blender until thick but still a bit chunky. Return soup to pot and bring to a simmer over medium heat. Season with salt and pepper. If soup is too thick, thin with additional broth. Serve hot, topped with pesto and croutons, if desired.
EASY ITALIAN BEAN SOUP WITH TOMATOES - SIMPLE. TASTY. GOOD.
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Cuisine ItalianTotal Time 1 hrCategory Lunch, SoupCalories 223 per serving
- Cook over medium heat for 3 minutes until the onion starts to soften. Stir regularly. Add the chopped tomato and carrot to the hot pan.
- Stir the vegetables well and cook for 8 to 10 minutes under a lid over medium-low heat. Stir regularly. Add a little splash of the stock if necessary to prevent the vegetables from burning. Then add the rest of the stock, the tomato paste and the chopped basil. Season with a little pepper and salt to taste.
- Bring the soup to a boil. Then turn the heat very low and simmer for another 3 minutes. Turn the heat off and add the drained white beans. Stir well and check the seasoning again. Add extra pepper or salt to taste if necessary. Divide the tomato and bean soup over large bowls and serve piping hot.
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