Try this Fresh tomato and bean soup recipe, or contribute your own.
Suggest a better descriptionUsing a small, sharp knife, make a small cross in each tomato and place in a bowl. Pour boiling water, cover and leave for 30-60 seconds. Drain the tomatoes, peel off the skins and chop.
Heat the oil and cook onions and garlic for 3 minutes until soft. Add the tomatoes, stock, paprika, and sun-dried tomato paste. Season with salt and pepper. Bring to the boil and simmer for 10 minutes.
Mix the cornflour with 2tbsp water, stir in the beans and add cornflour paste. Cook for further 5 minutes, adjust seasoning. Stir in the chopped coriander just before serving.
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Serving Size: 1 Serving (639g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 473 | ||
Calories from Fat: 29 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 960.7mg | 33 % | |
Potassium 2239.5mg | 59 % | |
Total Carbohydrate 87.7g | 26 % | |
Dietary Fiber 31.1g | 124 % | |
Sugars, other 56.5g | ||
Protein 28.4g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 473
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