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RECIPE
13 INGREDIENTS10 STEPS35MIN

Awesome Chunky Tomato Bean Soup

5.0
2 Ratings
Berry Sweet Life
Hi! I’m Sal, welcome to Berry Sweet Life, I’m so glad you stopped by! I love food, and I have come to REALLY LOVE healthy food!
The best quick, easy, and healthy tomato soup recipe, made with canned tomatoes, red kidney beans and lots of fresh veggies!

35MIN

Total Cooking Time

13

Ingredients
Hi! I’m Sal, welcome to Berry Sweet Life, I’m so glad you stopped by! I love food, and I have come to REALLY LOVE healthy food!
Ingredients
US / METRIC
Servings:
6
Serves 6
2 Tbsp
1
Onion, finely chopped
2 cloves
Garlic, minced
2
Large Carrots, chopped
400 g
Cherry Tomatoes
3 cups
Low-Sodium Vegetable Broth
1 tsp
to taste
Salt and Pepper
2 tsp
4 Tbsp
400 g
Red Kidney Beans, drained, rinsed
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Directions

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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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