Tomato & Kidney Bean Soup

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July 6, 2015 by marksetchfield

3unnamedServes 6, cooking time 55 minutes, suitable for vegetarians

3 pints of water
2 vegetable stock cubes
1 chopped onion
½ tsp of dried tarragon
½ tsp of rosemary
½ dried cumin
1 tsp garlic powder
1 tbs soy sauce
2 tbs tomato ketchup
2 tbs tomato puree
2 tsp of Tabasco chipotle sauce
Salt and pepper
2 packets of mixed cherry tomatoes
1 can of kidney beans
3 tbs plain yoghurt (optional)

In a large pan on a high heat bring the water to a boil. Break in the stock cubes and chopped onion. Simmer for 10 minutes, stir then and all the dried herbs and garlic powder. Then add the tomato puree, ketchup, soy sauce and Tabasco. Stir and cover, and let the stock simmer for 15 minutes. Meanwhile, wash and slice the tomatoes and add to the pan, season and simmer for another 20 minutes until the vegetables are soft and start to fall apart. Next, stir in the washed kidney beans and simmer for 10 minutes. Finally, remove the pan from the heat and either pour the soup into a liquidiser of with a hand-held blender, blend the soup until it’s smooth in texture. For a creamy soup, stir in 3 tablespoons of fresh plain yoghurt. Serve with some fresh bread. Also great to make a batch for home freezing.


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