US
Bean and tomato soup
Prep and cooking time: 20mins-30mins
Complex carb portions, per serving: 1
Freezable
Ingredients
Serves: 4
1 tbsp extra virgin olive oil
1, oniondiced
2 garlic cloves, finely diced or minced
2 small or 1 large carrot, diced
1 green pepper, diced
1⁄2 tsp fresh chopped or dried thyme
1 x 400g tin chopped tomatoes
1L vegetable stock
1 x 400g tin kidney beans, rinsed and drained
1 x 400g tin black beans, rinsed and drained
50ml sour cream (optional)
1 small bunch fresh coriander, roughly chopped (optional)
Method
Heat 1 tbsp of oil in a large saucepan, over medium heat. Fry the onion and garlic, until softened.
Add the carrot, pepper, and thyme, and cook for 3-5mins (3mins for a crunchier texture).
Add the tinned tomatoes and stock. Stir well and bring to a boil.
Add the beans and mix well. Reduce the heat and simmer for 10-15mins.
Season to taste and ladle into bowls. Top with a dollop of sour cream and chopped coriander (if using).