Tomato & Bean Soup

Tomato & Bean Soup

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Patricia Potts


From a mix of recipes plucked of the net.


★★★★★ 1 vote

10 Min
10 Min
Stove Top


  • 1 Tbsp
    olive oil, light
  • 1
    onion, yellow
  • 1 clove
  • 1 l
    vegetable stock (4 cups)
  • 1 can(s)
    400 grams diced tomatoes
  • 1 can(s)
    425 grams beans (mexi beans, undrained)
  • 1/2
    breadstick (1/2 cut into 8 slices
  • 1/2 c
    low-fat cheddar cheese, grated
  • 1 Tbsp
    chives, chopped

How to Make Tomato & Bean Soup


  1. Heat oil in a large saucepan over moderate heat and add onion and garlic and cook and stir for 2 minutes or until onion is soft.
  2. Stir in stock and tomatoes and tomatoes and bring to the boil and then add the beans and then reduce heat and simmer, stirring occasionally for 5 minutes or until reduced slightly.
  3. Meanwhile preheat an oven grill/broiler to high.
  4. Line an oven tray with foil and arrange bread slices on the prepared tray and cook under the grill/broiler for 1 minute or until golden brown and then turn slices and top with cheese and grill/broil for a further minute or until cheese melts.
  5. Sprinkle soup with chives and serve with the cheese toasts.

Printable Recipe Card

About Tomato & Bean Soup

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Australian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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