The popular bean and tomato combination is a win-win combination to cook an incredible amount of varied dishes... A traditional English breakfast necessarily includes white beans stewed in their own juice or in tomato paste, most often canned food that is steamed or in a pan. For us, this seems unusual, because most often we eat canned beans cold, just by opening the can 🙂 Anyway, that's what I do! And we certainly don't serve peas for our morning meal.
The habit of eating legumes for breakfast or during the day is not only in England, but also in Ireland, Egypt (Madamas), Pakistan, Japan (fermented beans), Mexico, Cameroon, tomato soup with canned beans in the SSF and other countries, in one form or another.
Eaten in the morning - breakfast or lunch, satiates well for a long time. Legumes are rich in fiber, vegetable protein (7.4 g per 100 g), vitamin C, calcium and iron. It is especially useful for those who do not eat foods of animal origin, which means they limit their diet in proteins.
Tomato soup with beans, broccoli and bell peppers
Ingredients:
- 0.7 l - 1 l of water (depending on the desired thickness of the soup);
- 1/3 cup dry red beans (or other varieties)
- 1 sweet pepper;
- 1 large tomato (or your favorite tomato paste or tomatoes in their own juice, juice);
- 4-6 pcs. inflorescences of broccoli;
- 2 potatoes;
- vegetable or butter;
- salt to taste.
- First of all, we prepare the beans. I prefer red, it seems to me more intense in taste (and rich in iron!). The dry one is fingered with hands from small debris. Then I rinse it in running water. I fill it with clean water at night, which I will change again in the morning.
- Boil until fully cooked - the legumes remain whole, the skin does not burst, but the inside of the bean is soft. Then I'll cook it with vegetables.
- I fry sweet peppers in vegetable or butter, after cutting it into small cubes.
- As soon as the pepper is browned, I put 1 fresh tomato, also diced, into the pan. Carcass two vegetables together until tender.
- I put it to boiled beans - potatoes (cut into strips), the same vegetable stew and broccoli inflorescences. Salt.
- Cook potatoes and broccoli until cooked. And this is about 5-7 minutes.
- Tomato soup with beans turns out beautiful saturated color - green broccoli, red peppers, brown beans. It not only looks delicious, but also tastes great!
When serving, you can sprinkle with fresh herbs to taste, which will add brightness and aroma.
Soup with canned beans in tomato sauce
And the second version of the first course is canned bean soup in tomato sauce. Here you should be careful when choosing a blank. Buy a proven product you've tried or look for reviews, as there are often unsuccessful tomato paste (starchy and tasteless) that ruins the whole broth.
Ingredients:
- 0.5 l - 7 l of water (depending on the desired thickness of the soup);
- 1/2 jar of canned beans in tomato sauce
- 1 sweet pepper;
- 4-5 broccoli inflorescences;
- vegetable oil;
- salt as needed.
- Pour water into a saucepan. Let it boil.
- Simultaneously fry the sweet pepper cubes in a pan.
- Add diced or stripped potatoes and broccoli.
- Add roasted peppers and semi-finished product.
- As it boils, we taste it, maybe it will be necessary to add a little salt.
- Cook the soup until all vegetables are fully cooked.
This soup is rich in flavor and thicker.
Serve with fresh herbs, croutons or toasted toast.
How to avoid legume bloating?
Many people are afraid to eat legumes and even more so to mix them with vegetables because of the "explosiveness" of such a mixture. There are a few rules to help you completely avoid bloating:
- Beans (as well as chickpeas, lentils, soybeans, peas) should be soaked in drinking water overnight. And in the morning - drain this water, rinse, fill with fresh water. This will wash off most of the polysaccharides, which is the cause of the bloating.
- The longer the legumes are cooked, the better. Boil them to the point where you can easily mash them. Thus, you will help to avoid digestive disorders.
- Skim off the foam while boiling water.
- Try not to mix legumes with starchy foods. These include: flour, corn, potatoes (what about soup without potatoes?), Rice, wheat.
Enjoy your meal!
Recipe and article from Angelica.
Since the Europeans brought tomatoes from the New World, the use of tomato in the kitchen has become as common as the use of beets in Ukrainian borscht. However, tomato is also a common occurrence. Apart from salads and main courses, tomatoes are an excellent ingredient for soups.
The common name for first courses with tomato is tomato soups, and the number of options is huge. I read somewhere that many famous food companies produce canned tomato soups. These soups can be seasoned at your discretion, served hot or cold.
Looking for a hearty, healthy, simple and delicious soup recipe? Make tomato soup with beans and you will provide yourself with energy for several hours.
Benefits of Tomato Bean Soup
Tomato Bean Soup is a double dose of nutrients, vitamins and elements. So, tomatoes contain glucose, fructose, iodine, sodium, iron, manganese, zinc, vitamins A, B2, B6, K, E, PP, and are also a kind of antidepressants and have anti-inflammatory effects. Beans are generally among the ten most useful products - it contains highly digestible proteins, carotene, vitamins B, C and PP, essential amino acids and many others. In other words, a bowl of tomato soup with beans can fill almost all of a person's needs for useful substances, vitamins and elements. Tomato soup with beans can be prepared as a vegetarian dish, or with the addition of meat, game and smoked meats - in this case, its calorie content will be higher.
Tomato bean soup - recipes
Tomato soup with beans and pasta.
Ingredients: 500g tomatoes, 150g small pasta, 3 tbsp. olive oil, 400g canned white beans, 4 cups dried tomatoes, 4 tbsp. black olives, 4 tbsp. Italian herbs.
Preparation: peel the tomatoes, chop, stew, beat with a blender, add the broth until the tomato soup thickens. Bring soup to a boil, add pasta, olive oil, simmer for 2 minutes. Add beans, chopped dried tomatoes, chopped olives, heat for another 2 minutes, add chopped Italian herbs.
Tomato soup with beans and hunting sausages.
Ingredients: 700g potatoes, 300g hunting sausages, 400g canned beans, 400g canned tomatoes in their own juice, 150g onions, 5 sprigs of thyme, salt, pepper.
Preparation: finely chop the onion, slices of sausages, diced potatoes, peel and chop the tomatoes. Pour 3.5 liters of water, bring to a boil, throw in the potatoes, after 3 minutes add the sausages, beans, tomatoes, onions, salt, pepper. When the potatoes are done, add the thyme. Let the soup steep before serving.
Mexican tomato soup with beans.
Ingredients: 1 carrot, 1 onion, 2 celery stalks, 3 sweet bell peppers, 1 hot chili pepper, 3 cloves of garlic, 1L of broth, 400ml of black beans, 1 can of canned tomatoes in their own juice, oregano, cumin, chili, bay leaf, salt, 1 tbsp. vegetable oil.
Preparation: soak the beans in advance for a few hours in warm water, boil. Saute finely chopped carrots, onions, celery in vegetable oil, add pepper strips, after 5 minutes, pour in the hot broth, tomatoes, chili and bay leaf. After boiling, reduce heat, add beans after 10 minutes, bring to a boil and add spices and minced garlic. When serving, garnish the soup with finely chopped cilantro, serve sour cream, or nachos or tortillas, if desired.
To make tomato soup with beans, you can use both white and black beans, raw or canned, as well as fresh, canned or sun-dried tomatoes. The beans must be pre-soaked for several hours.
Corn soup: summer tastes good!
Thick soups - rich recipes
Cold tomato soup: perfect for summer
Tomato soup with beans deservedly takes its place in our hearts. Men love him for his satiety and richness, and women love him for ease of preparation. And if in classic recipe add a spicy touch or smoked aroma, you can diversify weekday dinner and surprise guests at the holiday. It is cooked all over the world, and each nationality adds its own national flavor.
How to Make Tomato Bean Soup - 15 Varieties
Classic and very easy to prepare, tomato soup with beans is amazing in taste, easy to prepare and will take a minimum of your time.
Ingredients:
- 400 g tomatoes (fresh, peeled or canned in their own juice)
- 1 can of canned red beans
- a few cloves of garlic to taste
- olive oil
- favorite greens
- spices (salt, red pepper)
Preparation:
Pour a couple of tablespoons of olive oil into a saucepan and put on fire. Chop the garlic and fry it a little in oil, the main thing is not to overcook it. Add the tomatoes to the garlic and fry a little. If the tomatoes are fresh, then you need to extinguish them until they are puree. Then add the beans along with the juice and mix everything. Season with salt, pepper and cook for 5-7 minutes after boiling. Sprinkle with fresh herbs before serving. Enjoy your meal!
Cook's tip: This soup is quite thick. If you like a thinner consistency. you can add a little water or broth.
An interesting combination of ingredients will not leave anyone indifferent and perfectly diversifies the usual everyday menu.
Ingredients:
- 1.5-2 liters of meat broth
- 100 gr dry beans
- 200 gr fresh champignons
- about 100 g vermicelli
- 2 carrots
- 1 onion
- a couple of cloves of garlic
- 5 tablespoons tomato paste
- 2 tablespoons vegetable oil
- bay leaf, peppercorns - to taste
- universal seasoning
- nutmeg
- hot red pepper
- greens
Preparation:
It is advisable to pre-soak the beans for several hours, and preferably overnight. Rinse the soaked beans, pour in the broth and put on fire. While the beans are being cooked, let's take up the vegetables. Finely chop the onion, chop the carrots with a grater or cut into small strips. Cut the champignons into slices, chop the garlic and herbs.
Fry the onions and carrots in vegetable oil, add the mushrooms and fry for a few more minutes. Then we send vegetables to the pot with beans, add salt, bay leaf and pepper and cook for 10 minutes. Then you can add noodles, tomato paste and other spices. After 5 minutes of cooking, add fresh herbs and, turning off the heat, let the soup brew for about 10 minutes. The soup turns out to be very rich and tasty! Try it!
A slow cooker often comes to the rescue of busy housewives who do not have time to stand at the stove for a long time and watch so that the soup does not boil away and the dish does not burn. According to this recipe, tomato soup in a slow cooker turns out to be very tasty and satisfying.
Ingredients:
- 1 can of canned corn
- 2 medium potatoes
- 1 carrot
- 1 small onion
- 1 bell pepper
- about 150 gr smoked sausage
- 170 g tomato paste
- frying oil
- spices and herbs
Preparation:
Finely chop the onion, pepper, grate the carrots. Cut the sausage into small strips. Cut the potatoes into not too large cubes. Turn the multicooker to the “Frying” mode, and add 2 tablespoons of vegetable oil. After the oil has warmed up, fry the onions, carrots, peppers and sausages. After a few minutes of frying, send potatoes and hot chili peppers (optional) to the multicooker bowl. Fry a little and add 1.5 liters of boiling water. We switch the multicooker to the “Soup” mode for 35 minutes. 5 minutes before the end of cooking, add tomato paste and beans. In order for the soup to infuse, it is recommended to leave it on the heating for 10-15 minutes.
This recipe for a fragrant thick soup is known to us thanks to the people of Portugal. It will perfectly warm you on cold evenings, and spicy lovers will definitely appreciate its taste from the first spoon.
Ingredients:
- 1 can of red canned beans
- 1 onion
- 0.5 l of broth
- 500 gr tomato paste or canned tomatoes
- 40 ml vegetable oil
- 2 teaspoons chili pepper
- parsley
Preparation:
First of all, chop the onion and fry in vegetable oil until light golden brown. Mix the tomato paste with chili and send it to the onion for 5 minutes. Then add the beans with the juice and cook for a few minutes. Then add the broth and bring to a boil. The soup should be quite thick in consistency. Before serving, add parsley to the soup and serve!
Cooking tip: If you don't like the onion chunks in your soup, chop the raw onions in a blender and saute in oil, then add the tomatoes. This will make the consistency of the soup softer and lighter.
Cream soups are very useful due to their easy digestibility by the body, and tomato puree soup with beans has a pronounced taste and spicy aroma. If you love cream soups, be sure to add this recipe to your collection.
Ingredients:
- 100 g white beans
- 1 medium onion
- 1 small carrot
- 1 red bell pepper
- 1 tablespoon butter
- 100 g tomatoes in their own juice
- 1.5 liters of broth
- 2-3 potatoes
- spices to taste
- greens
Preparation:
Boil the beans until tender. While the beans are boiling, finely chop the onions, peppers and carrots. Fry vegetables in a little oil, then add butter and simmer until vegetables are soft. Then add tomatoes and a little water and simmer for about five minutes.
Pour the broth into a separate saucepan, salt and add the potatoes, cut into small cubes. When the potatoes are ready to add the fried vegetables to the pan, bring to a boil and beat well with a blender. Then add ready-made beans, cook for a few minutes and garnish with herbs.
This recipe is sure to be appreciated by men. It is very satisfying, has a rich bright taste and an amazing aroma of smoked sausages. To make the soup really tasty, it is better to choose very ripe, fleshy juicy tomatoes.
Ingredients:
- 1 kg of tomatoes
- 100 grams of bacon
- 2 hunting sausages
- 1 can of canned white beans in its own juice
- 1-2 teaspoons chili pepper
- 1 head of onion
- a couple of cloves of garlic
- spices - salt, pepper, basil
- parsley
- some vegetable oil
Preparation:
Pour boiling water over the tomatoes and peel them. Finely chop the onion, chop the garlic, chop the bacon into strips, and the sausages into thin slices. Fry onions, garlic and smoked meats in oil, salt and set aside. Heat some vegetable oil in another saucepan and send peeled and chopped tomatoes. After the tomatoes have produced enough juice, puree them with a blender. Without removing from heat, add salt, add chili pepper and bring tomato puree to a boil. Then add the beans, parsley. Finally, add our sausages with bacon and vegetables, stir and remove from heat. It is better to serve the chowder with garlic croutons. Enjoy your meal!
Culinary advice: while boiling tomato puree, taste it, if the tomato variety is such that it gives the soup an unpleasant sourness, add a little sugar.
This soup is traditionally cooked with beef broth, but if you do not have time to boil meat, or on fasting days, you can replace the broth with plain distilled water. It will not lose its richness and incredible taste at all.
Ingredients:
- 1.5 liters beef broth or water
- 0.5 kg fresh tomatoes
- 2 cans of canned red beans
- 1 large or 2 medium onions
- 2 cloves of garlic
- dill and parsley
- some olive oil
- thyme
- salt, black pepper
- 2-3 tablespoons of universal seasoning
Preparation:
Peel and finely chop the onion, garlic and herbs. Cut the tomatoes with a cross on one side, pour boiling water over for a couple of minutes and peel them. Then place them in a blender bowl and grind.
Pour a couple of tablespoons of vegetable oil into a deep saucepan and fry the onion and garlic in it. Then add chopped tomatoes to them, add salt and spices. Bring the mass to a boil.
Drain all the juice from the beans and add it to the tomato mass, let it “steam” for 5 minutes. Add a little water or broth to the mass - adjust the density to your taste. Bring our soup to a boil, then add seasoning and herbs. Turn off the heat and let the soup brew for 5-10 minutes. When serving soup, add fresh herbs to each plate for flavor.
Italians are known to be very fond of pasta and use it in many dishes. The familiar Italian-style tomato soup with beans, with the addition of pasta and olives, will become a darling on your dining table.
Ingredients:
- 850 ml water
- 500 g canned tomatoes in their own juice
- 150 gr canned white beans
- 150 gr dry pasta
- 1 small red onion
- 10-15 pitted olives
- 10 g sun-dried tomatoes
- 2 tablespoons dry red wine
- some butter
- garlic, basil, thyme, salt, pepper and sugar to taste
Preparation:
Heat butter in a frying pan - about one tablespoon, and fry the onion and garlic. Add red wine and simmer until excess liquid evaporates. Chop the tomatoes with a blender and add them to the pan.
In a separate saucepan, bring water to a boil, and add the contents of the pan to it, boil for five minutes. Then add the beans and the sliced \u200b\u200bolives. After 5 minutes add sun-dried tomatoes and all the spices.
Cook the pasta separately. When serving, lay out boiled pasta in portions into plates and pour over the broth. Decorate with herbs if desired. Delicious Italian soup is ready!
Traditionally, this recipe uses Cannellini beans. They are slightly larger than regular white beans and have a nutty flavor on the palate. However, if you do not have such beans, you can replace them with regular white ones.
Ingredients:
- 425 gr cannellini beans
- 800 gr of tomatoes in their own juice
- 6 sage leaves
- 2 cloves of garlic
- 4 tablespoons olive oil
- salt and pepper to taste
- 4 slices of white bread
Preparation:
Sprinkle the bread with two tablespoons of olive oil and brown in a dry skillet or toaster. Pour the rest of the oil into the pan, add sage and garlic to it, sauté for a few minutes. Then add tomatoes, beans to the pan, salt and mix everything. Let the mass boil for a few minutes - the liquid should boil a little and the soup should thicken. Pour soup into bowls and serve with toast.
An incredibly tasty and original pumpkin soup with beans and tomatoes will appeal to vegetable lovers. It is not only incredibly nutritious, but also very useful, because pumpkin contains a large amount of vitamins and minerals that are so necessary for our body.
Ingredients:
- 500 gr pumpkin
- 1 can of beans
- 1 can of tomatoes in their own juice
- small onion
- medium carrot
- a couple of cloves of garlic
- some oil for frying
- salt and pepper
Preparation:
Chop the onion and garlic, cut the carrots into slices. Fry vegetables in a saucepan in sunflower or olive oil, add tomatoes and simmer for a few minutes. Peel and seed the pumpkin, cut into cubes and add to vegetables. Add 1-1.5 liters of water, salt and spices and cook until the pumpkin is done. Then pour in the beans and boil the soup for another 2-3 minutes. Delicious and healthy soup is ready!
This soup cooks very quickly, and due to the lack of meat in it, it can be eaten during fasting. The soup turns out to be light, low in calories, but at the same time it gives a feeling of satiety for a long time. And the cooking method will allow you to preserve the maximum amount of vitamins in vegetables.
Ingredients:
- 100 g dry white beans (pre-soak in water)
- 1 carrot
- 1 onion
- 3 Jerusalem artichoke roots (can be replaced with regular potatoes)
- 3 tablespoons tomato paste
- garlic to taste
- 0.5 tablespoon butter
- salt, pepper, bay leaf
Preparation:
Boil the soaked beans until tender (about 30-40 minutes), do not drain the water. Peel the onions and carrots and finely chop or grate. Heat the butter in a frying pan and fry the onions, carrots on it, then add the tomato paste. Cut Jerusalem artichoke into cubes, send it to the beans, after putting it on fire. After 10 minutes add frying and, if necessary, a little water. Salt the soup, add spices and bring to a boil. Last of all, add chopped garlic and herbs, as soon as it comes to a boil, turn it off. Enjoy your meal!
Tomato soup with red beans and corn
Soup with Mexican notes turns out to be very spicy and original. And the aroma of smoked bacon is unlikely to leave anyone indifferent. We advise you to cook a simple but delicious tomato soup.
Ingredients:
- 1 can of red beans with corn in Mexican Bonduelle sauce
- 200 g canned green peas
- 8-10 strips of bacon
- 500-600 ml tomato juice
- a couple of tablespoons of ketchup
- half a tablespoon of Tabasco sauce
- salt, pepper, bay leaf
- cilantro or parsley
Preparation:
Send chopped onion and bacon to a saucepan, fry for 5 minutes until golden brown. Pour the tomato juice over the bacon and onions, cook for a few minutes, then add the beans with Bonduelle corn along with the sauce, ketchup and boil for a couple of minutes. Then add the peas, Tabasco sauce, salt and spices. Boil the soup for a few more minutes and pour into bowls, garnish with chopped herbs.
Gordon Ramsay is a popular British chef and TV presenter, and his restaurants are highly praised by guests and critics. And today he shares a recipe for a delicious Mexican tomato soup with beans.
Ingredients:
- 1 large red onion
- some chipotle (can be replaced with regular chili)
- 1 tsp cumin
- 1 tsp dry oregano
- clove of garlic
- 1 tsp Sahara
- 1 tablespoon tomato paste
- 200 gr chopped tomatoes (or canned)
- 1 can of red beans
- 1 liter vegetable or chicken broth
- 1 avocado
- some fatty cheese
Preparation:
Chop the onion and send to fry in a deep frying pan with oil, add chopped chipotle or chili, cumin, oregano and garlic. Saute the onion with spices until the onion is soft. Then add sugar to soften the heat of the pepper and simmer for a couple of minutes. Then add tomato paste, tomatoes and beans. Pour everything with broth and reduce heat, stirring well, bring to a boil. Boil the soup for about 15 minutes so that the pepper gives off its pungency. When serving, Mexicans add slices of avocado and cheese to balance the spiciness of the soup.
Culinary advice: before adding spices to the soup, in order for them to give all their spice and fully reveal the taste, we advise you to fry the spices in a pan, and then chop them - only then send them to the dish.
Another variation of Italian white bean and tomato soup, with the addition of basil. The soup will appeal to lovers of savory dishes, and its rich consistency will relieve hunger for a long time.
Ingredients:
- 200 gr. vermicelli
- 1 can of beans
- 1 can of tomatoes
- onion
- a couple of cloves of garlic
- vegetable broth cube
- 1 bunch fresh basil
- salt and pepper
Preparation:
Pre-boil the vermicelli. Fry onions and garlic in a little oil, add tomatoes and beans, mix well, add broth and let cook for 15 minutes without closing the lid. Then add boiled pasta, salt, add spices and bring to a boil. Chop the basil finely and add to the soup, leaving a few leaves for garnish. Enjoy a spicy and aromatic Italian soup!
Mushrooms come to the rescue for avid meat-eaters - they go well with various products, are very useful and nutritious. We suggest making a lean soup with mushrooms, beans and tomatoes.
Ingredients:
- 150 gr dry beans
- 150 gr mushrooms
- 3-4 potatoes
- one onion
- one small carrot
- tomato paste
- dill
- salt and pepper
Preparation:
Boil the beans until tender, but for now peel and cut the vegetables - potatoes into cubes, onions and carrots into small cubes, and mushrooms into plates. After the beans are ready, send the chopped potatoes to it and start frying.
Heat a little oil in a frying pan, fry the onions and carrots, after the vegetables have softened, add the mushrooms and stir fry them for a few minutes until soft. Dissolve 1 tablespoon of tomato paste in a glass of water and pour into the frying. After a couple of minutes of stewing, send the frying to the beans and potatoes. Boil the soup for a few minutes, then turn it off and let it brew well. Decorate with herbs when serving.
Step 1: preparing the ingredients.
First of all, turn on the stove to a strong level and put a kettle filled with ordinary running water on it. Then, using a knife for cutting vegetables, peel the onion and garlic from the peel and rinse them under cold running water along with tomatoes and parsley from any kind of contamination. Then we dry the onion and garlic with paper kitchen towels, and simply shake the greens over the sink, thus getting rid of excess moisture. Now, one by one, put them on a cutting board and chop, onion into cubes up to 1 centimeter, just finely chop the garlic with herbs. We lay out the cuts in separate deep bowls.
On each tomato we make a cross-shaped incision, put them in a deep bowl and pour boiling water from a kettle. Soak tomatoes in hot water 30 - 40 seconds and using a slotted spoon, transfer them to a deep bowl with cold running water. After they have cooled, remove the skin from the tomato, cut each into 2 - 3 parts, put in a clean and dry blender bowl and grind at high speed until a homogeneous mushy mass without lumps.
We leave the resulting mass in the bowl. Using the canned food key, open the jar of canned beans. We also put olive oil, salt and all the spices indicated in the ingredients on the kitchen table.
Step 2: simmer the onion and garlic.
Now we turn on 2 burners on the stove, on one of them we put a kettle with 1 - 1.5 liters of pure distilled water and bring it to a boil. The amount of liquid depends on how much thick soup you want to make. On another, put a deep 3 liter saucepan with a thick non-stick bottom and pour 3 tablespoons of olive oil into it. When the fat is warmed up, pour the onion into it and, stirring the vegetable with a kitchen spatula, simmer it for 2 - 3 minutes until soft. After adding chopped garlic to it and saute them together for another 2 minutes.
Step 3: we bring the soup to full readiness.
When the vegetables in the pan have the desired soft texture, add chopped tomatoes, 1 teaspoon of ground thyme, salt and black pepper to taste. Mix the spices with the tomato-vegetable mass with a slotted spoon and let the mixture boil.
During this time, we throw the beans into a colander and leave them there for 1 - 2 minutes, in order to drain the remnants of the marinade. When the first bubbles appear on the surface of the tomato mass, add the legumes to the pan, mix with a tablespoon and give them the opportunity to steam for 5 minutes.
Then, using a kitchen towel, remove the kettle with boiled water from the stove and pour the hot liquid into a saucepan with languishing vegetables, dilute the soup with boiling water as you like. Then we bring the first hot dish to a boil again, add half of the chopped parsley and 3 teaspoons of the universal seasoning to the almost finished soup.
Boil the soup 1 - 2 minutes, turn off the stove, cover the pan with a lid and let it brew 5 - 6 minutes... Then, using a ladle, pour the first hot dish into deep plates, sprinkle each portion with the remaining parsley and serve to the dining table.
Step 4: Serve the tomato soup with beans.
Tomato soup with beans is served hot to the dinner table. As an addition to this aromatic dish, you can offer rye or white bread croutons or garlic buns. Also, if desired, each portion of the soup can be seasoned with homemade sour cream, cream, or sprinkled with finely chopped dill, parsley, cilantro or green onions. Enjoy!
Enjoy your meal!
Instead of dried ground thyme, you can use 5 sprigs of fresh thyme. Also, the set of spices indicated in the recipe can be supplemented with any other spices that are suitable for making soups or stewed vegetable dishes.
Refined vegetable oil or butter can be used instead of olive oil.
Instead of fresh tomatoes, you can use grated tomatoes preserved in the actual juice.
Instead of canned beans, you can use 1 cup raw beans. But before that, it should be boiled in salted water until fully cooked and then added to the almost finished soup, as indicated in the recipe.
Instead of pure distilled water or meat broth, you can use a vegetable decoction, for example, from boiled beans.
If the soup seems too sour, add sugar to taste.
