Ingredients12 m servings 224 cals
- In a small skillet over medium heat, cook onions in butter and oil until tender.
- 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.
Per Serving: 224 calories; 9.8 g fat; 32.6 g carbohydrates; 6.7 g protein; 15 mg cholesterol; 578 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 ...