Vegetarian Tomato And Bean Soup Food

TOMATO AND VEGETABLE WHITE BEAN SOUP

Steps:

• Heat a large pot or dutch oven over medium heat and prep veggies.
• Add oil, then onion, garlic, carrot and stir. Season with salt, pepper, and spices and stir again to coat.
• Next add squash, potatoes, fire roasted tomatoes, tomato sauce and veggie stock. Bring soup to a simmer and then reduce heat to low and cover. Continue cooking for 15 minutes, then add beans, another pinch each salt and pepper, and stir. If the soup starts boiling, be sure to lower heat to just a light simmer.
• Cook for at least another 10 minutes to let the flavors meld, and then add kale, stir, and cover. Cook for 5 minutes more.
• Taste and adjust seasonings as needed. Serve with a hearty bread.

TOMATO, PEPPER & BEAN ONE POT

Steps:

• Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
• Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight. Choose your toppingsSweet & spicyAdd diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds. Tex-MexStir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander. Smoky BBQ beansStir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs. Added greensStir in some spinach and top with a sliced boiled egg. Beans on toastServe the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil. Italian-inspiredTop with toasted croutons, chopped rosemary, lemon zest and parmesan.

TOMATOES AND BEANS

Steps:

• Heat oil in a skillet over medium heat. Cook garlic in the hot oil until golden, about 5 minutes. Stir beans into the oil; season with salt. Cook and stir the beans until hot, about 5 minutes. Stir tomatoes into the beans; cook and stir until the tomatoes soften, about 5 minutes more.
• Pour broth over the beans mixture; stir. Cook the mixture at a simmer until the liquid reduced in volume by about half, about 15 minutes. Season with pepper.

TOMATO AND BEAN SOUP

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.

SPICY CHILLI BEAN SOUP

Steps:

• Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.
• Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.
• Serve in bowls topped with a small pile of tortilla chips and a lime wedge.

VEGETABLE-BEAN SOUP

Steps:

• In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

BUTTER BEAN & TOMATO STEW

Steps:

• In a large pan, heat the oil and add the shallots, carrots and onion. Gently sweat, stirring, until soft but not coloured. Add tomatoes and slowly cook for 15 mins. Add the beans, reduce the heat to nearly nothing and warm through. Taste, season, then stir in the parsley. Serve with harissa.

TOMATO AND CANNELLINI BEAN SOUP

Steps:

• Beans Combine beans, onion, garlic, and bay leaves in a large pot and add cold water to cover by 2". Bring to a simmer over medium heat, add several pinches of salt, and reduce heat to low. Continue to cook at a bare simmer until beans are creamy but still hold their shape, 35-45 minutes. Let beans cool in cooking liquid; discard bay leaves.
• Do ahead
• Beans can be cooked 3 days ahead. Cover and chill.
• Soup:
• Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add tomatoes, 1/2 tsp. red pepper flakes, and a pinch of salt and cook tomatoes, undisturbed, until caramelized and borderline blackened on one side, about 5 minutes. Break up tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more. Transfer tomatoes to a plate.
• Heat another 2 Tbsp. oil in same pot over medium. Add onion, fennel, garlic, and a pinch or so of red pepper flakes, if desired; cook, stirring often, until vegetables are soft and starting to brown around edges, 8-10 minutes. Stir in vinegar and tomatoes, scraping up browned bits. Drain beans and add to pot along with broth (for a thicker soup, use half of the broth plus 2 cups bean-cooking liquid). Bring to a simmer; season with salt. Cook until flavors meld, 30-45 minutes.
• Just before serving, stir in chard and cook until wilted. Ladle soup into bowls, top with almonds, and drizzle with oil.
• Do ahead
• Soup (without chard) can be made 4 days ahead. Let cool; cover and chill.

TOMATO AND BEAN SOUP

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.

BAKED BEAN AND TOMATO SOUP

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.

TOMATO GREEN BEAN SOUP

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.

SIMPLE PLANT-BASED TOMATO AND WHITE BEAN VEGETABLE SOUP

Steps:

• To make the Simple Tomato Vegetable Soup:
• In a large soup pot, combine the onion, carrot, and celery. Saute over medium heat until the vegetables start to turn golden brown around the edges, about 8-10 minutes. Add the garlic, dried basil, and dried thyme. Saute 1-2 more minutes, until the garlic is aromatic.
• Add the tomatoes, vegetable stock, and beans. Cover and bring to a boil. Reduce the heat to a simmer.
• Simmer for 25 minutes, until the flavors come together.
• Remove the lid, and stir in the spinach. Cook 1-2 more minutes, just until the spinach is wilted. Turn off the heat. Season with salt and pepper.
• Enjoy!

BEAN AND VEGETABLE SOUP

Steps:

• In a large saucepan, heat the olive oil
• Fry the onion and cook until soft
• Then add the garlic, celery and carrots and stir fry for a further 5 minutes
• Add the courgettes and cook for a further 2-3 minutes
• Add the tomatoes, stock, beans and basil
• Bring to the boil and reduce to a simmer
• Cover and cook for 25-30 minutes
• Serve with good quality bread

SMOKY TOMATO AND WHITE BEAN SOUP

Steps:

• In a large skillet, heat the olive oil or water (for oil-free cooking) over 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.

VEGGIE BEAN SOUP

Steps:

• In a large saucepan, saute the onion, celery and carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. Discard bay leaf.

SMOKY TOMATO AND WHITE BEAN SOUP

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.

WHITE BEAN TOMATO SOUP WITH KALE

Steps:

• Dice onion.
• In a large stockpot over medium-high heat, sauté onion for about 8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.)
• Meanwhile, mince garlic and dice zucchini.
• When onion is translucent, add garlic, zucchini, and dried basil. Stir and sauté for 1 minute.
• Add 3 cups vegetable broth, diced tomatoes with juice, and balsamic vinegar. Increase heat and bring to a light boil.
• Meanwhile, rinse and drain beans and add to pot.
• Once boiling, reduce heat to medium-low, cover, and gently simmer for 10 minutes.
• Meanwhile, roughly chop kale (large stems removed). Stir in kale during the last few minutes of cooking. Salt/pepper to taste (and top with fresh herbs before serving if desired).

TOMATO AND WHITE BEAN SOUP

Steps:

• In food processor, puree half of beans until smooth. Add tomatoes with their liquid and scallions, and puree until smooth. Transfer puree to large saucepan. Stir in remaining beans, broth, cilantro, seasoning mix and pepper. Warm through over low heat, stirring occasionally. Serve hot.

SMOKY BUTTER BEAN SOUP WITH TOMATO AND SPINACH

Steps:

• Heat the oil in a large saucepan on medium heat and add the onion and carrot. Season with salt and pepper and cook for 6-8 minutes, stirring now and then until the veg has started to soften.
• Once the veg starts to soften, add the chopped garlic and cook for another 2 minutes.
• After a couple of minutes, add the tomato puree, smoked paprika, thyme, and sage. Stir well and cook for another minute.
• Next, add the tinned tomatoes, drained butter beans, vegan stock, bay leaves, and nutritional yeast. If using tinned whole tomatoes, break these apart with a spoon. Add a little water to the empty tomato can and swirl around before adding to the pan. Mix well, bring to a gentle simmer, then reduce the heat and cook on a low heat for 6-8 minutes.
• After 6-8 minutes, add the spinach. If using fresh parsley, you can chop some of the stems and add them to the pan. Cook for a couple of minutes until the spinach has wilted down.
• Taste the soup and adjust the flavours if necessary. You may want to add a little more smoked paprika, nutritional yeast, salt, or pepper.
• Turn off the heat, remove the bay leaves, and blitz using a hand blender. Do this until you have the desired consistency. You could also transfer to a larger, more powerful blender, or simply mash using a potato masher for a chunkier texture.
• Adjust the seasoning again and serve with chopped fresh parsley (see post above for more suggestions).