Irish Fresh Tomato & Bean Soup
Created by dienia b on August 19, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #20624
Ingredients
- 2 pounds tomatoes (plum tomatoes)
- 3 tablespoon olive oil
- 2 cups yellow onion, chopped
- 3 cloves garlic ,crushed
- 5 cups vegetable broth (stock)
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 2 teaspoon paprika
- 1/2 teaspoon pepper
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1 can (15 ounce) kidney beans (drained)
- 1 can (15 ounce) navy beans (drained)
- 2 tablespoons cilantro
How to Make
-
Step 1: Pour boiling water over tomatoes and let sit until skins can slip off.
-
Step 2: Meanwhile, in a pot saute onion in oil. Add garlic, tomato paste and spices stirring careful not to burn. Add skinned tomatoes, chopping them up in pan.
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Step 3: Add stock and beans, cook 10 minutes. Mix cornstarch and water in a small bowl until smooth, pour into the pot, stirring and allowing to thicken. Add cilantro.
Nutritional Facts
- Serving Size: 1 (848.4 g)
- Calories 587.4
- Total Fat - 12 g
- Saturated Fat - 1.7 g
- Cholesterol - 0 mg
- Sodium - 1805.3 mg
- Total Carbohydrate - 96.6 g
- Dietary Fiber - 34 g
- Sugars - 18 g
- Protein - 30.3 g
- Calcium - 241.8 mg
- Iron - 11 mg
- Vitamin C - 56.1 mg
- Thiamin - 0.8 mg