fieldtomatoes_21

Tomato–Bean Soup With Cheddar

on August 26 | in Healthy Recipes | by | with No Comments

This recipe makes about 4 cups of soup. This soup is easy to make, and is hearty enough for a meal.

Nutrition and Meal Ideas:

Canned tomatoes are an excellent source of Vitamin C. Vitamin C is needed for healing wounds and fighting infections.

Try using canned tomatoes to make homemade pasta sauce: Fry some onions and garlic in a pan. Then add the tomatoes with some oregano and basil. Simmer for about 30 minutes. Season to taste with salt and pepper.

Nutrient Analysis:

Per 1 cup serving: 175 Calories; 10g Protein; 5 g Fat; 27 g Carbohydrate, 9 g Fibre, 23 mg Vitamin C

Kitchen Tips:

• If you are using whole tomatoes chop them before adding to the soup.

• For variety, try adding different kinds of beans to this soup.

• Try adding frozen broccoli or spinach to this soup for extra greens.

soup

Ingredients:

  • 1 can (19oz/540ml) tomatoes
  • 1 can (14oz/398ml) beans in tomato sauce
  • 1 cup water
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1⁄2 cup grated cheddar cheese

Cooking Directions:

  1. Turn on stove to medium-high heat. Put tomatoes, beans, water, basil, and parsley into a medium saucepan. Heat to boiling.
  2. Turn down heat and simmer soup, uncovered, for 10 minutes. Stir several times.
  3. Serve in bowls with grated cheese on top.
Time to Prepare: About 30 minutes
Pin It

Comments are closed.

« »

Scroll to top