Quick & Easy Tomato Bean Soup

Delicious, satisfying, quick and easy — the dream of any housewife! Soup with canned beans in tomato sauce can be classified as a quick and simple dish. Even a novice cook can handle this soup. Very busy women will also like it, since in just 20 minutes you can get a hearty and tasty lunch.
cook time: 30 min
Ruby Colston
Quick & Easy Tomato Bean Soup

Nutrition Facts (per serving)

54
Calories
2g
Fat
8g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Water 1 l
Potato 3 pc
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Peppercorns 2 pc
Canned beans (in tomato sauce) 350 g

Recipe instructions

Step 1

Step 1
How to cook soup with canned beans in tomato sauce? Prepare the necessary ingredients. The composition of the products can be expanded by adding chicken or other meat, then the soup will turn out even tastier and more nutritious. If you just have canned beans (not in tomato sauce), then prepare a couple more tablespoons of tomato paste. Wash and peel the potatoes.

Step 2

Step 2
Cut the potatoes into strips or cubes, place them in a saucepan, cover with water and put on fire. Cook the potatoes for about 10 minutes over medium heat from the moment the water boils. The article on saucepans, link at the end of the recipe, will help you choose the ideal soup pot.

Step 3

Step 3
Peel the onion and cut into small cubes.

Step 4

Step 4
Wash the carrots, peel and grate on a medium grater.

Step 5

Step 5
Pour vegetable oil into a frying pan and heat it. Read about how to choose the right oil in a separate article, link at the end of the recipe. Place the prepared carrots and onions on the heated oil. Fry the vegetables over medium heat, stirring constantly, until the onions are lightly browned and the carrots are soft. Add ground pepper and mix everything again.

Step 6

Step 6
Add the roasted vegetables to the pan with the potatoes and cook the soup for about 10 minutes.

Step 7

Step 7
Open a can of canned beans. If the beans are in tomato paste, then add them along with the sauce to the soup. If you just have canned beans, then add a couple of tablespoons of tomato paste to the soup. If necessary, add salt to taste. Cook the soup, stirring occasionally, for about 5 more minutes from the moment it boils. Turn off the heat, cover the pot and let the soup sit for 10 minutes before serving. Bon appetit!

Additional rubrics

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