Vegetarian

Tomato and bean soup is for Soup.

Tomato and bean soup takes 15 minutes to prepare.

Tomato and bean soup takes 20 minutes to cook.

Tomato and bean soup makes 4 servings.

The ingredients for Tomato and bean soup are:

600 grams ripe tomatoes
1 large zucchini (about 200 grams), diced
1 tbsp oil
1 carrot
2 cloves garlic
900 ml vegetable stock
30 mL sun dried tomato paste, or 2 tbs pieces
2 tsp paprika
1 tbsp cornflour
425g black beans (cooked/canned)
2 tbsp fresh coriander (cilantro), chopped
salt and pepper

Here is how you make Tomato and bean soup:

1. Peel the tomatoes. (Using a sharp knife make a cross in each and place in a bowl of boiling water for 60 seconds) Optional.2. Quarter tomatoes and cut again if required into bite sized pieces.3. Heat the oil in large saucepan and cook carrot and garlice for 3-5 minutes until carrot begins to soften.4. Add vegetables to carrots with stock, sun-dried tomato and paprika. Season with salt and pepper. Bring to the boil and simmer for 10 minutes.5. Mix cornflour to a paste with a little water (about 2 tbsp). Add beans and cornflour to soup. Cook for 5-10 more minutes, stirring occasionally.6. Stir in coriander just before serving.Makes 4 x 1.5 cup serves. Number of Servings: 4Recipe submitted by SparkPeople user JARICHAUST.

The nutritional information for Tomato and bean soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 233.5

• Total Fat: 4.6 g
• Cholesterol: 0.0 mg
• Sodium: 712.8 mg
• Total Carbs: 38.5 g
• Dietary Fiber: 12.5 g
• Protein: 11.7 g

Tomato and bean soup is Italian cuisine.

The dietary needs meet for Tomato and bean soup is Vegan