Tomato and Bean Soup
Tomato and bean soup is a classic dish that warms the heart and satisfies your palate. This easy-to-make recipe is perfect for a cozy night in or for sharing with family and friends.
Why Make This Recipe
This tomato and bean soup is not only delicious but also nutritious. It’s packed with protein and fiber from the beans, and the tomatoes add a rich flavor. Plus, it’s simple to prepare with ingredients you probably already have in your kitchen.
- Easy to make in just one pot
- Healthy and hearty
- Can be customized to your taste
How to Make Tomato and Bean Soup
Making tomato and bean soup is straightforward and quick. Let’s look at the ingredients you’ll need.
Ingredients:
- Canned tomatoes
- Canned beans (such as cannellini or kidney)
- Lemon juice
- Garlic
- Onion
- Vegetable broth
- Olive oil
- Salt
- Pepper
- Fresh herbs (such as basil or parsley)
Directions:
- In a large pot, heat olive oil over medium heat. Sauté chopped onion and minced garlic until fragrant.
- Add canned tomatoes and their juices, along with the vegetable broth, and bring to a simmer.
- Stir in the beans and lemon juice. Cook for about 10-15 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste.
- Garnish with fresh herbs before serving.
How to Serve Tomato and Bean Soup
Serve your tomato and bean soup hot, garnished with fresh herbs. It pairs well with:
- Crusty bread or breadsticks for dipping
- A fresh side salad for a complete meal
How to Store Tomato and Bean Soup
To store your tomato and bean soup, let it cool completely. Then, transfer it to an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 3 months:
- To reheat, simply warm it on the stove or in the microwave.
- Add a splash of vegetable broth if it thickens too much.
Tips to Make Tomato and Bean Soup
- Use high-quality canned tomatoes for better flavor.
- Feel free to add vegetables like carrots or spinach for extra nutrition.
- Adjust the lemon juice according to your taste preference for acidity.
Variations
Add cooked pasta or rice for a more filling soup. You can also spice it up by adding chili powder or crushed red pepper flakes.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, you can! Use about 2 pounds of fresh tomatoes, peeled and chopped.
How do I make this soup vegetarian?
This recipe is already vegetarian as it uses vegetable broth.
Can I buy canned tomatoes on Amazon?
Of course! You can buy it here.
Enjoy making your tomato and bean soup! It’s a simple recipe that brings comfort and joy to any meal.
Curried Chicken Lentil and Rice Soup with Spinach
Ingredients
Aromatics
- 1 tablespoon vegetable oil (or ghee) For sautéing
- 1 stalk celery, diced
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon mild or medium curry paste
Main Ingredients
- 8 cups chicken stock Or vegetable stock for a vegetarian version
- 1 cup red split lentils, rinsed Break down easily, thickening the soup
- ½ cup basmati rice, rinsed Alternative: jasmine or long-grain rice
- 2 cooked chicken breasts, diced Can substitute with cooked dark meat
- ⅔ cup frozen spinach No need to thaw
- ½ lemon Juice of To add brightness
- Salt to taste Salt
Instructions
Preparation
- In a large soup pot, heat the oil over medium-low heat. Add onion, carrot, and celery and cook for 5 minutes until they soften.
- Add garlic, ginger, and curry paste and cook for another 30 seconds until fragrant.
Cooking
- Pour in the chicken stock. Add the red lentils and basmati rice. Increase heat and bring to a boil.
- Once boiling, reduce heat to medium and simmer uncovered for 10 minutes, stirring occasionally until lentils and rice start to soften.
- Stir in diced cooked chicken and frozen spinach. Cook another 5–7 minutes until lentils and rice are tender and soup thickens slightly.
- Squeeze in lemon juice and season with salt to taste. Remove from heat and let rest for a couple of minutes to blend flavors.
Serving
- Ladle into bowls and garnish if desired. Serve hot with flatbread or crusty bread.
