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Tomato and Bean Soup

"This is a simple soup, made in a few minutes."
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Ingredients

12 m servings 224 cals
Original recipe yields 4 servings

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Directions

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  1. In a small skillet over medium heat, cook onions in butter and oil until tender.
  2. Meanwhile, in a medium saucepan, bring water to a boil Pour beans and tomatoes into water. Stir cooked onions into mixture and simmer 5 minutes. Puree with the pepper sauce and ketchup in a blender or food processor, or using an immersion blender. Return to heat, season with salt and pepper, and heat through.

Nutrition Facts


Per Serving: 224 calories; 9.8 g fat; 32.6 g carbohydrates; 6.7 g protein; 15 mg cholesterol; 578 mg sodium. Full nutrition

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Reviews

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this is one of the quickest easiest and cheapest recipe i have tried thuogh i did add a cup of celery and some garlic.

Okay for a base but will need extras added. I added Rotel tomatoes and garlic. Very quick to make.

This was great in a casual dressed up tomato soup way. I served it with homemade cornbread and it was gobbled down. It probably would make a good base, but it doesn't NEED anything else, unless ...

As mentioned, this is a good base. I added salsa, sauteed onions with mushrooms and garlic. If I make this again, I'll add corn and green peppers too. I used vegetarian tomato-beans (not molasse...