A comforting and healthy Tomato & Mixed Bean Soup recipe made using pantry staples. Made with canned tomatoes and beans, this is a frugal meal for when you’re stuck at home and need a delicious dinner!
Things have definitely been tightening up this past week or two due to the international pandemic that is currently effecting the world. People are going into isolation, businesses are closing their doors or cutting back to deliveries only and social distancing is in full swing. And if all that isn’t enough, the panic buying hasn’t eased up at all. Shelves are empty and it’s getting harder and harder for a lot of people to put together a normal meal.
Using What You Have…
Yep. That means it’s time to reach right into your pantry to hopefully dig out some pantry staple gold. That’s what I did this week and because of that, I created something that I’ll be more than happy to eat again and again. This Tomato & Mixed Bean Soup is a comforting go-to recipe using the basic pantry staples; tinned tomatoes & canned beans.
I guarantee that this soup does not feel like canned food! It’s a great one-pot dinner recipe that’s so simple and quick to make and it really is my kind of comfort food. It also makes for a really good meal prep recipe and can be frozen for another night!
More Recipes Using Pantry Staples…
Seriously, this winter warming soup is so easy – all you have to do is sauté the onion and garlic, add everything else and let those canned foods simmer into something delicious and healthy! Not to mention it’s really cheap…
Tomato and Mixed Bean Soup
– 1 onion, roughly chopped
– 2 cloves garlic, finely diced
– 1 tbsp oil
– 400g crushed tomatoes
– 420g five bean mix
– 300ml chicken or vegetable stock
– 1 sml sprig fresh oregano or 1/4 tsp dried
– 1/2 tsp nutmeg
– 1/2 tsp garlic salt
– salt & pepper, to taste
1. Gently sauté onion and garlic in a medium-sized saucepan along with oil on medium heat until the onions are soft and fragrant.
2. Add tomatoes, beans and stock and stir to combine. Add remaining ingredients, stir and bring to a gentle simmer.
3. Cover saucepan with a lid and allow to cook for 30-40 minutes, stirring occasionally.
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