Tomato and bean soup

At a glance

Preparation time: 15 minutes

Difficulty: Easy

Serves: 4

Ingredients

• 420g can condensed tomato soup (not ‘ready to heat and eat’ type, no added salt if available)
• 400g canned crushed tomatoes (or about 2 cups) (no added salt if available)
• 420g canned baked beans* (or about 2.5 cups) (no added salt if available)
• 1 small onion or shallot
• ¼ cup parsley (optional)
• 1½ cups water
• 4 bread* rolls or slices (wholemeal or wholegrain if available)

Steps

1. Dice the onion by removing the outer skins and chop into small pieces.
2. Combine all ingredients in a saucepan, bring to the boil, turn the heat down and cook gently for 5 minutes.
3. Serve with chopped parsley on top if using and some toast or bread roll.

*Tips

• You could add in cooked macaroni, rice or barley.
• Try adding extra legumes like butter beans, red kidney beans or chickpeas.
• You could add in ½ teaspoon of dry mixed herbs for extra flavour.
   

This recipe was published in Quick Meals for Kooris at Home resource by Nutrition Services, Central Coast Local Health District.