Awesome Chunky Tomato Bean Soup

00:35:00

The best quick, easy, and healthy tomato soup recipe, made with canned tomatoes, red kidney beans and lots of fresh veggies!

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Ingredients
- Serves 6 +
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2 tablespoon Olive Oil
1 finely chopped Onion
400 gram Cherry Tomato
3 cup Low-Sodium Vegetable Broth
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
to taste Salt and Pepper
2 teaspoon Honey
4 tablespoon Corn Flour
400 gram drained, rinsed Red Kidney Beans
Directions HIDE IMAGES
STEP 1
Finely dice the onion.
STEP 2
Peel and mince the garlic.
STEP 3
Peel and cut the carrots into medium sized dice.
STEP 4
Cut the cherry tomatoes into quarters.
STEP 5
Rinse and drain the kidney beans.
STEP 6
Heat Olive Oil (2 tablespoon) in a large saucepan. Fry Onion (1), Garlic (2 clove), and Carrot (2) until fragrant, about 5 minutes.
STEP 7
Add the Cherry Tomato (400 gram), Canned Tomato Purée (200 gram), Low-Sodium Vegetable Broth (3 cup), Dried Basil (1 teaspoon), Dried Oregano (1 teaspoon). Simmer on a medium-low heat for about 20 minutes, or until the carrots are tender.
STEP 8
Mix Corn Flour (4 tablespoon) with a bit of warm water until dissolved. Add the cornflour mixture, and simmer until the soup is thick and glassy.
STEP 9
Add Salt and Pepper (to taste). Depending on the tartness of the tomatoes, it may need Honey (2 teaspoon) to balance the acidity.
STEP 10
Stir in the Red Kidney Beans (400 gram). Spoon into soup bowls and serve hot. Enjoy!
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