Tomato and bean soup

Tomato and bean soup

Ingredients (4 servings)

  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 long red chilli, half finely chopped, half thinly sliced (optional)
  • 2 x 400g cans Diced Tomatoes
  • 1 cup Vegetable stock
  • 400g can red kidney beans, rinsed, and drained
  • ±40g Cheddar, grated
  • 1 avocado, diced
  • 1 ripe tomato, seeded, diced
  • 1/3 cup coriander leaves


Heat oil in a large saucepan over medium heat. Cook onion, garlic and chopped chilli, stirring, for 5 min. or until softened. Add tomatoes and stock. Increase heat to high and bring to the boil. Reduce heat and simmer, covered, for 10 min. carefully use a stick blender to blend until smooth. Add beans and cook for 1-2 min. until heated through and season to taste.

Divide soup among bowls. Top with avocado, tomato, cheddar, coriander and sliced chilli. Season with pepper and serve.

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