Tomato Bean And Veggie Soup Recipes

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TOMATO BEAN SOUP



Tomato Bean Soup image

Chock-full of choice veggies and savory sausage, this filling soup from Diane Antonioli of Marmora, New Jersey will fit nicely into almost any event. "It's a big hit at our house," Diane acknowledges. "My husband and our three children request it all year-round."-Diane Antonioli, Marmora, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 2h30m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 15

1 pound dried great northern beans
4 cups chicken broth
2 cups water
2 bay leaves
7 bacon strips, diced
3 cups thinly sliced onion
2 cups thinly sliced celery
2 large carrots, thinly sliced
1/2 pound fully cooked smoked sausage, diced
4 garlic cloves, minced
2 teaspoons sugar
2 cans (28 ounces each) diced tomatoes, drained
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce

Steps:

  • Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain beans and discard liquid; return beans to Dutch oven. Add broth, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender. , Meanwhile, in a large skillet, cook bacon, onion, celery and carrots until vegetables are crisp-tender, about 12 minutes. Add sausage, garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving.

Nutrition Facts : Calories 234 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 849mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 9g fiber), Protein 13g protein.

MY MOM'S TOMATO AND BEAN 15 MINUTE STOUP



My Mom's Tomato and Bean 15 Minute Stoup image

A stoup is thicker than soup and thinner than stew. I called my mom one rainy day from the road. I was getting a cold and I really wanted soup for supper. She said she didn't know what she had on hand to make it with, but she'd come up with something. This was it. (Oh, you don't have to be sick to enjoy it.)

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 ribs celery, chopped
1 small zucchini, sliced
2 cups vegetable or chicken stock
1 (15-ounce) can diced tomato
1 (15-ounce) can tomato sauce
1 (15-ounce) can small white beans or cannellini beans
1 (10 ounces) box, cut frozen green beans
Salt and pepper
1 cup fresh basil, torn or shredded
Grated Parmigiano or Romano, to pass at table
Crusty bread, to pass at the table

Steps:

  • Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.

TOMATO GREEN BEAN SOUP



Tomato Green Bean Soup image

This colorful soup is delicious any time of year. When I can't get homegrown tomatoes and green beans, I've found that frozen beans and canned tomatoes (or even stewed tomatoes) work just fine. Served with warm breadsticks, this soup is a complete meal. -Bernice Nolan, Granite City, Illinois

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 10

1 cup chopped onion
1 cup chopped carrots
2 teaspoons butter
6 cups reduced-sodium chicken or vegetable broth
1 pound fresh green beans, cut into 1-inch pieces
1 garlic clove, minced
3 cups diced fresh tomatoes
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, saute onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Stir in the tomatoes, basil, salt and pepper. Cover and simmer 5 minutes longer.

Nutrition Facts : Calories 58 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 535mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

VEGETABLE-BEAN SOUP



Vegetable-Bean Soup image

This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 medium carrots, diced small
2 celery stalks, diced small
1 medium yellow onion, diced small
3 garlic cloves, minced
1 teaspoon dried thyme
Coarse salt and ground pepper
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) diced tomatoes
4 cups low-sodium vegetable broth
1/4 cup chopped fresh parsley
Grated Parmesan, for serving

Steps:

  • In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g

TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC



Tomato and White Bean Soup With Lots of Garlic image

This recipe makes the most out of just a handful of pantry ingredients, like canned white beans, a can of tomatoes and a full head of garlic. The soup owes its surprisingly rich and complex flavor to how the garlic is cooked: By smashing the cloves, you end up with different sizes and pieces of garlic. These cook irregularly, which means you'll taste the full range of garlic's flavors, from sweet and nutty to almost a little spicy. Simmer the lightly browned garlic with white beans and tomatoes, then blend, and you have a creamy, cozy soup that's endlessly adaptable: Add aromatics to the simmering pot, or make it spicy with harissa, smoked paprika or chipotle. Top with pesto, croutons, cheese, cooked grains, greens or a fried egg.

Provided by Ali Slagle

Categories     dinner, weekday, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

10 garlic cloves
1/4 cup extra-virgin olive oil
2 (14-ounce) cans white beans, such as cannellini or great Northern, including their liquid
1 (28-ounce) can crushed tomatoes
1 cup stock or water, plus more as needed
Kosher salt and black pepper
Heavy cream, for serving

Steps:

  • Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
  • In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
  • Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
  • Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.

TOMATO AND CANNELLINI BEAN SOUP



Tomato and Cannellini Bean Soup image

"Vegetable soup is something I can eat a ton of and still feel healthy. The problem is, I get hungry again two hours later. So I came up with a version with beans, which deliver protein and texture, tiding me over to the next meal." -Rick Martinez, associate food editor, digital

Provided by Rick Martinez

Categories     Soup/Stew     Bean     Fennel     Garlic     Healthy     Kid-Friendly     Bon Appétit     Small Plates

Yield 6 servings

Number Of Ingredients 18

Beans:
1 cup dried cannellini or other small white beans, soaked overnight
1 onion, quartered through root end
4 garlic cloves, crushed
2 bay leaves
Kosher salt
Soup:
4 Tbsp. olive oil, divided, plus more for drizzling
1 (28-ounce can) whole peeled tomatoes, drained
1/2 teaspoon (or more) crushed red Pepper flakes
Kosher salt
1 onion, chopped
1 fennel bulb, cored, chopped
4 garlic cloves, very thinly sliced
1 tablespoon Sherry vinegar
4 cups low-sodium vegetable broth
1 bunch Swiss chard, stems removed, leaves torn into pieces
Chopped unsalted, roasted almonds (for serving)

Steps:

  • Beans Combine beans, onion, garlic, and bay leaves in a large pot and add cold water to cover by 2". Bring to a simmer over medium heat, add several pinches of salt, and reduce heat to low. Continue to cook at a bare simmer until beans are creamy but still hold their shape, 35-45 minutes. Let beans cool in cooking liquid; discard bay leaves.
  • Do ahead
  • Beans can be cooked 3 days ahead. Cover and chill.
  • Soup:
  • Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add tomatoes, 1/2 tsp. red pepper flakes, and a pinch of salt and cook tomatoes, undisturbed, until caramelized and borderline blackened on one side, about 5 minutes. Break up tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more. Transfer tomatoes to a plate.
  • Heat another 2 Tbsp. oil in same pot over medium. Add onion, fennel, garlic, and a pinch or so of red pepper flakes, if desired; cook, stirring often, until vegetables are soft and starting to brown around edges, 8-10 minutes. Stir in vinegar and tomatoes, scraping up browned bits. Drain beans and add to pot along with broth (for a thicker soup, use half of the broth plus 2 cups bean-cooking liquid). Bring to a simmer; season with salt. Cook until flavors meld, 30-45 minutes.
  • Just before serving, stir in chard and cook until wilted. Ladle soup into bowls, top with almonds, and drizzle with oil.
  • Do ahead
  • Soup (without chard) can be made 4 days ahead. Let cool; cover and chill.

COLENE'S EASY TOMATO VEGETABLE SOUP



Colene's Easy Tomato Vegetable Soup image

My friend Colene used to serve this to help her family get through some cold Minnesota winters. Though she was a busy mom and career woman, Colene could whip this one up in no time! Try adding macaroni or hamburger for some variety.

Provided by Jessica S.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 4

Number Of Ingredients 5

1 (32 fluid ounce) bottle tomato juice
1 (16 ounce) package frozen mixed vegetables
2 cups water
1 pinch dried oregano
salt and pepper to taste

Steps:

  • In a large pot over medium heat combine the tomato juice, water, mixed vegetables, oregano or Italian spices and salt and pepper to taste. Allow to simmer for 30 minutes.

Nutrition Facts : Calories 112.3 calories, Carbohydrate 25.1 g, Fat 0.7 g, Fiber 5.6 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 668.6 mg, Sugar 8.2 g

TOMATO VEGGIE SOUP



Tomato Veggie Soup image

This soup is chunky, hearty, almost a vegetable stew. Serve with crunchy bread or rolls. Freezes well.

Provided by Derf2440

Categories     Clear Soup

Time 2h30m

Yield 6-10 serving(s)

Number Of Ingredients 19

2 (15 ounce) cans stewed tomatoes
1 (10 3/4 ounce) can tomato sauce
1 (15 ounce) can whole tomatoes (cut tomatoes in half)
1 (46 ounce) can V8 vegetable juice
5 -6 cloves crushed garlic (optional)
2 -3 tablespoons instant chicken bouillon granules or 2 -3 tablespoons beef bouillon granules
2 cups hot water
1 (10 3/4 ounce) can red kidney beans (or beans of your liking)
1 (10 3/4 ounce) can creamed corn or 1 (10 3/4 ounce) can canned corn niblets
1 (10 3/4 ounce) can peas (or handful of frozen peas)
1 (10 3/4 ounce) can French style green beans (or yellow or whole or cut)
1 head broccoli, cut into short spears and cut all heavy stems into slices
1/2 head cauliflower, cut in chunky spears, bite size
1/2 rutabaga (cubed or julienne)
2 -3 carrots, thin bias-sliced
1/2 head celery, cut into 1/2 inch slices including leaves
1 Spanish onion, cut in half, slice each half into 1/2 inch slices, break up
1/2-1 whole cabbage, shredded into 1/2 inch strips
pepper

Steps:

  • Emptied stewed tomatoes, tomatoes, tomato sauce and juice into stockpot with juice.
  • Put chicken or beef instant granules into hot water, whisk to mix, needs to be strong, add to the above.
  • This is the the base for the soup (If you wish,make it vegetarian, leave out the instant granules and add another can of tomato sauce).
  • Add the soup ingredients to base in a stockpot.
  • Bring to a boil.
  • Boil 5 minutes.
  • Turn to low simmer for 1 hour.
  • If desired, pre-cooked pasta or rice may also be added.
  • Note: Do not add salt without tasting, there is enough in cans.
  • Note: Quantities are whatever you want, you can use 6 cans or 12 cans or pounds and pounds of fresh veggies, all fresh or all canned, or both combined, just about any kind of veggies.
  • Always keep the veggies chunky, they look better and don't cook away.
  • Left over cooked veggies can be used, make base and add precooked veggies, do not boil, warm up only.
  • The stewed and canned whole tomatoes, sauce and V8 form the base with the beef or chicken broth.
  • If you increase/decrease the veggie quantities you must increase/decrease the base quantities accordingly.

Nutrition Facts : Calories 375.9, Fat 2.4, SaturatedFat 0.4, Cholesterol 0.6, Sodium 2593.8, Carbohydrate 79.7, Fiber 21.5, Sugar 31.7, Protein 19.5

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ROASTED TOMATO AND WHITE BEAN SOUP RECIPE - EASY RECIPES
Add 3 cups vegetable broth, diced tomatoes with juice, and balsamic vinegar. Increase heat and bring to a light boil. Meanwhile, rinse and drain beans and add to pot. Once boiling, reduce heat to medium-low, cover, and gently simmer for 10 minutes. Roasted Tomato and White Bean Stew Recipe NYT Cooking: This hearty, flexible stew comes together with pantry ingredients and …
From recipegoulash.cc
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EASY TOMATO AND BEAN SOUP RECIPE | COLES
Cook under the grill for 10-15 mins or until the tomato blisters and onion softens. STEP 2. Place zucchini on a greased baking tray. Spray with olive oil spray. Cook under the grill for 5 mins or until tender. STEP 3. Meanwhile, place tomato mixture in a large saucepan with stock cube, beans and 2 cups (500ml) water. Bring to the boil. Set ...
From coles.com.au
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WHITE BEAN AND TOMATO SOUP - THE VEGGIE TABLE
1 pound fresh tomatoes, chopped; 2 c canned chopped tomatoes; or 2 c plain tomato sauce; Directions: Drain. and rinse the beans and place in pot along with water, 5 sage leaves, 2 bay leaves, thyme, 3 whole cloves garlic, and 1 T oil. Bring to a boil, add ½ t salt, lower heat, and simmer about an hour, until beans are just tender.
From theveggietable.com
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TOMATO AND RED BEAN SOUP - SO DELICIOUS
Heat the vegetable oil in a skillet. Add the spring onion, garlic, dried basil, salt, pepper, and sugar. Stir and cook until the spring onion softens. Add the tomato paste and tomato sauce and stir. When the tomato sauce starts to simmer, add the balsamic vinegar and the water. Mix and bring it to a boil.
From sodelicious.recipes
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EASY MEXICAN BEAN SOUP - VEGGIE DESSERTS
2018-11-12 2: Add the beans, corn, stock, tomatoes, tomato paste, spices and herbs. 3: Give it all a good stir, bring to the boil, reduce the heat and simmer for 10-12 minutes. 4: Taste and add more spice if desired. If you're looking for more vegan soup recipes, be sure to check out my list of 25+ VEGAN SOUP RECIPES! Get the Mexican Bean Soup Recipe
From veggiedesserts.com
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TOMATO BEAN SOUP - VEGWEB.COM
1 can of tomato soup 1 can of refried beans cilantro 1/2 teaspoon dried or 5 sprigs fresh salt & pepper to taste hot sauce to taste Tomato Bean Soup | VegWeb.com, The World's Largest Collection of Vegetarian Recipes
From vegweb.com
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Top Asked Questions

How do you cook beans in tomato soup?
Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving.
How do you make tomato soup in a soup pot?
Set a large soup pot over medium heat. Sauté onions in a tablespoon of olive oil for 2 minutes. Add the garlic, carrots and celery. Sauté for 3 minutes. Pour in the stock, potatoes, tomatoes, beans, all herbs, 1 teaspoon salt, 1/2 teaspoon ground black pepper. Bring to a medium boil, cover, and cook for 15 minutes.
What are some good recipes to cook beans and vegetables?
In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes.
How to make vegan vegetable soup with vegetables?
Making this vegan vegetable soup on the stove is really easy: Heat the olive oil in a large pot over medium heat. Saute the onion until slightly translucent and soft. Add the garlic and saute for 30 seconds. Next add the carrots and celery and saute for a couple more minutes.

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