Tomato and mixed bean soup
 
 
Recipe type: lunch, dinner
Ingredients
  • choice of vegetables
  • garlic
  • 2 tins of chopped tomatoes (you can also add 2 tbsps of tomato purée but I didn't have any)
  • 1 tin of mixed beans, drained
  • 1 stock cube
  • 2 tsp cinnamon
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • salt and pepper
  • green olives
Instructions
  1. Chop all of the vegetables to a fine dice or if like me you are short of time pulse them in a food processor
  2. Add to a pan along with the garlic finely sliced or crushed. You can sauté these first in a little olive oil but I didn't have time today
  3. Add two tins of chopped tomatoes (you can also add 2 tbsps of tomato purée but I didn't have any)
  4. A one tin of mixed beans, drained
  5. Add a stock cube. I like beef with tomato as it has a deep flavour but you can add vegetable or chicken.
  6. Now you can decide whether to make it with Moroccan or Italian flavours. I chose Moroccan so I added 2 tsp cinnamon, 1 tsp ground cumin and ½ tsp ground coriander. If Italian add a bay leaf. Season.
  7. Add one can of water and stir. Cook for about 30 mins stirring occasionally
  8. As I went with Moroccan flavours I added some green olives. If you want Italian flavours add some fresh or frozen basil
  9. Serve immediately or cool and store in the fridge in an air tight container
Recipe by The School of Balance at http://www.old.theschoolofbalance.com/tomato-and-mixed-bean-soup/