Best 2 My Moms Tomato And Bean 15 Minute Stoup Recipes
In the culinary realm, few things surpass the comfort and warmth of a hearty bowl of tomato and bean soup, especially when time is of the essence. This 15-minute recipe, reminiscent of your mom's comforting cooking, promises an explosion of flavors, combining the tangy sweetness of tomatoes with the savory heartiness of beans. It's a symphony of flavors, ready in a jiffy, that will transport you to a realm of culinary delight. Get ready to embark on a culinary journey that celebrates the essence of fresh ingredients and the convenience of quick prep time, resulting in a soul-satisfying soup that will become a staple in your kitchen.
Let's cook with our recipes!
TOMATO AND BEAN SOUP
This is one of those make loads and eat for days recipes - easy and tasty. If you absolutely must, you can use canned tomatoes - but only if you can't get fresh tomatoes. I got the original recipe from Australian Women's Weekly Low Fat Meals in Minutes book.
Provided by kolibri
Categories Beans
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry onion and garlic in a pan, until onion is soft.
- Stir in the chopped tomatoes, stir more until tomatoes are soft.
- Add stock and the sauces, bring to boil and let simmer covered for 30 minutes. If you like your tomato soup smooth, you can blend the soup after this point. I like mine chunky.
- Stir in parsley and the beans. Simmer uncovered for five minutes or so, until the beans are hot.
WHITE BEANS WITH ROASTED TOMATOES
Categories Bean Onion Tomato Side Roast Vegetarian Basil Summer Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Cook beans:
- Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak (see cooks' note, below). Drain well in a colander.
- Blanch onions in boiling salted water , 1 minute, then drain and peel.
- Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered.
- Roast tomatoes while beans are cooking:
- Put oven rack in upper third of oven and preheat oven to 500°F.
- Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.
- Assemble dish:
- Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.
Tips:
- Use a variety of beans. The recipe calls for black beans, but you can also use kidney beans, pinto beans, or any other type of bean you like.
- Add some vegetables. Diced carrots, celery, or zucchini would all be great additions to this soup.
- Make it spicy. If you like your soup with a little kick, add a pinch of cayenne pepper or a few dashes of hot sauce.
- Top it off. A dollop of sour cream, a sprinkle of cheese, or a few chopped green onions would all be great toppings for this soup.
Conclusion:
This tomato and bean soup is a quick and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover beans and tomatoes. The soup is packed with flavor and is sure to be a hit with the whole family. So next time you are looking for a quick and easy meal, give this tomato and bean soup a try.
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