Vegetarian Tomato And Bean Soup Recipes

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SMOKY TOMATO AND WHITE BEAN SOUP



Smoky Tomato and White Bean Soup image

Serve this brimming-with-flavor soup in deep bowls that you can cozily wrap your hands around on a chilly evening. It's easy to make, easy to eat and one of those recipes that gets even more flavorful with time, so it is perfect for making ahead. It even freezes well. Reprinted with permission from Vegan Comfort Cooking by Melanie McDonald, Page Street Publishing Co. 2019. Photo credit: Melanie McDonald.

Provided by Linda & Alex

Categories     Entree     Main Course     Soup

Time 42m

Number Of Ingredients 13

1 tablespoon (15 molive oil or water
1 large onion (finely chopped)
2 celery ribs (finely chopped)
5 cloves garlic (finely chopped)
1 teaspoon smoked paprika or chipotle powder
½ teaspoon ground cumin
¼ cup (60 tomato paste
27 ounce (765 canned chopped fireroasted tomatoes
2 teaspoon (10 salt (plus more to taste)
½ teaspoon freshly ground black pepper
3 cups (720 mvegetable stock
1 tablespoon (12 cane or granulated white sugar
4½ cups (1.2 kwhite kidney (cannellini or lima beans, drained and rinsed)

Steps:

  • In a large skillet, heat the olive oil or water (for oil-free cookinover medium heat. Sauté the onion and celery for about 10 minutes, until they are starting to go golden brown. If you are using water to sauté, you will need to add a little more water every few minutes to prevent the onion and celery from sticking.
  • Add the garlic, smoked paprika and cumin and continue to cook for another 2 minutes, stirring constantly. Then add all the other ingredients. Stir well to combine, allow to come to a simmer and cook for another 20 minutes. Add a little water to adjust the consistency to your liking, check the seasoning and adjust to taste; then serve. I like the soup chunky, but you can use an immersion blender right in the pan to make it smoother and creamier, if you want to.
  • tips: Make this soup with only 11/2 to 2 cups (360 to 480 mof stock instead of 3 cups (720 ml), so it's more like a thick stew, and serve it over rice, quinoa or couscous.

Nutrition Facts : Calories 232 kcal, Carbohydrate 41 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Sodium 2245 mg, Fiber 11 g, Sugar 13 g, ServingSize 1 serving

BLACK BEAN AND TOMATO SOUP



Black Bean and Tomato Soup image

This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used. This soup freezes well and I usually double or triple the recipe to have enough to freeze for later.

Provided by judy2304

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

Time 45m

Yield 4

Number Of Ingredients 12

1 (15 ounce) can black beans, undrained
1 cup low-sodium chicken broth
cooking spray
1 small onion, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, undrained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
⅓ cup plain yogurt
4 teaspoons lime juice
2 teaspoons ground cumin
¼ teaspoon red pepper flakes
2 tablespoons chopped fresh cilantro

Steps:

  • Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
  • Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.

Nutrition Facts : Calories 236.6 calories, Carbohydrate 42.3 g, Cholesterol 2.2 mg, Fat 1.5 g, Fiber 15.9 g, Protein 15.7 g, SaturatedFat 0.5 g, Sodium 1142.6 mg, Sugar 2.5 g

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

VEGETARIAN TOMATO AND BEAN SOUP



VEGETARIAN TOMATO AND BEAN SOUP image

Categories     Bean     Tomato     Roast     Vegetarian

Yield Makes 12 servings

Number Of Ingredients 18

1 lb celery
2 lb onions, quartered
1 lb carrots, cut into 1 inch pieces
1 lb tomatoes, cored
1 lb green pepper, cut into 1 inch pieces
1/2 lb turnips, cubed
olive oil to coat vegetables
8 cloves garlic, crushed
6 whole cloves
4 bay leaves
15-20 whole peppercorns
1 bunch fresh parsley, chopped
1 gallon water
1 - 28oz can diced tomatoes
1 - 19oz dark red kidney beans
1 - 19oz Cannellini beans
1/4 cup hot sauce (optional)
1 cup Pastina shaped pasta

Steps:

  • 1. Preheat oven to 450o F. 2. Remove leaves and inner parts of celery, if needed, cut to fit in pot. 3. Toss onions, carrots, tomatoes, peppers, and turnips with olive oil. Place on roasting pan and place in oven. Stir every 15 minutes. Cook until all vegetables have browned and onions start to caramelize (at least 1 hour). 4. Put roasted vegetables, celery, garlic, cloves, bay leaves, peppercorns, parsley and water in large stock pot. Bring to full boil. Reduce heat to a simmer. Cook uncovered until liquid is reduced by half. 5. Strain broth. Vegetables can be eaten, but are no longer needed for soup. 6. Strain and rinse beans and add to broth. Add tomatoes with their juice and hot sauce. Bring to a boil. 7. Add Pastina, and cook 4-6 minutes or according to package directions. Salt and pepper to taste.

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

VEGGIE BEAN SOUP



Veggie Bean Soup image

From Williamson, West Virginia, Lois Dean writes, "As chairman of the kitchen at my church, I wanted a meatless soup for a Lenten lunch. I came up with this colorful vegetable recipe and got rave reviews."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1/2 cup chopped onion
1/2 cup sliced celery
1/2 cup sliced fresh carrots
1 tablespoon olive oil
1/2 teaspoon minced garlic
2 cups water
1 can (15-1/2 ounces) great northern beans, rinsed and drained
3/4 cup chicken broth
3/4 cup Italian stewed tomatoes
1/2 cup cubed peeled potato
1/2 cup frozen cut green beans
1 bay leaf
1/2 teaspoon salt, optional
1/4 teaspoon pepper

Steps:

  • In a large saucepan, saute the onion, celery and carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. Discard bay leaf.

Nutrition Facts : Calories 171 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges

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