Mixed bean and tomato soup

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Prep time:

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Serves: 6

By lucykate



  • 3 tbsp tomato puree

  • 1 tsp sugar

  • 1.5 pints vegetable stock

  • 200g dried mixed bean soaked overnight in cold water, then rinsed before using

  • 1 tin chopped tomato blended, to take out any lumps

  • 1 clove garlic chopped

  • 2 leeks thinly sliced

  • 2 carrot diced

  • 1 pinch chilli powder


  1. Warm the olive oil in a large saucepan.
  2. Add the garlic, black pepper, chili powder, leeks and carrot and gently fry for 5 minutes.
  3. Add the stock and once it has been brought to the boil, then add the beans, simmer, covered for 1 hour.
  4. Then add the can of tomatoes, tomato puree and sugar and simmer, uncovered, for a further 20 minutes to reduce it down a little, then it's ready to serve.

Additional Information

  • Can Freeze

  • Make Ahead

  • Soup

  • tomato

  • Winter

  • Autumn

  • Main Course

  • Starter

  • Low fat

  • Vegetarian

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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