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
TUSCAN TOMATO-WHITE BEAN SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium and simmer 20 minutes.
- Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm.
- Preheat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 garlic cloves in a small skillet over medium heat. Cook, stirring occasionally, until lightly browned, 5 minutes. Toss with the bread, chopped rosemary, mozzarella and a pinch each of salt and red pepper flakes on a baking sheet. Bake, stirring occasionally, until the croutons are golden, 10 minutes. Top each bowl of soup with the croutons and the reserved 1/2 cup chopped tomatoes; drizzle with olive oil.
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.
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.
MY MOM'S TOMATO AND BEAN 15 MINUTE STOUP
A stoup is thicker than soup and thinner than stew. I called my mom one rainy day from the road. I was getting a cold and I really wanted soup for supper. She said she didn't know what she had on hand to make it with, but she'd come up with something. This was it. (Oh, you don't have to be sick to enjoy it.)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.
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
TOMATO AND CANNELLINI BEAN SOUP
"Vegetable soup is something I can eat a ton of and still feel healthy. The problem is, I get hungry again two hours later. So I came up with a version with beans, which deliver protein and texture, tiding me over to the next meal." -Rick Martinez, associate food editor, digital
Provided by Rick Martinez
Categories Soup/Stew Bean Fennel Garlic Healthy Kid-Friendly Bon Appétit Small Plates
Yield 6 servings
Number Of Ingredients 18
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 BUTTER BEAN SOUP
Make and share this Tomato and Butter Bean Soup recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large, heavy-based pan.
- Add the onion, garlic and curry powder, then cook for 1 minute.
- Stir in the tomato puree, vegetable stock, tomatoes, potatoes and diced carrot.
- Cover and simmer for 35 minutes.
- Season to taste.
- Add the butter beans and parsley, then simmer for 10 minutes.
Nutrition Facts : Calories 218.6, Fat 7.4, SaturatedFat 1, Sodium 411.9, Carbohydrate 33.2, Fiber 7.1, Sugar 5.1, Protein 6.9
HAM AND BEAN TOMATO SOUP
Erin Lembke's take on this hearty classic is a thick tomato-based soup loaded with veggies and well-seasoned with herbs. Cayenne pepper gives it some zip. "I always make up a soup recipe as I go along," Erin writes from Bothell, Washington. "My husband, who doesn't usually care much for soup, really likes this one."
Provided by Taste of Home
Categories Lunch
Time 3h45m
Yield 7 servings.
Number Of Ingredients 16
Steps:
- Sort beans and rinse with cold water. 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 and rinse beans, discarding liquid., In a Dutch oven or soup kettle, place ham hocks and water. Cover and bring to a boil. Reduce heat; simmer for 1 hour. Add beans; simmer 1 hour longer or until meat and beans are tender. Remove from heat. Cool slightly. Remove ham hocks. Cover and refrigerate ham hocks and soup., Remove meat from bones; discard bones. Set meat aside. Remove fat from broth. Return broth with the beans and meat to pan. Add the celery, carrots, onion and green beans. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes. Add tomatoes and seasonings; cook for 10 minutes. Add cabbage; cook 35 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 269 calories, Fat 10g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 1121mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 10g fiber), Protein 19g protein. Diabetic Exchanges
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