Mixed Bean Tomato Soup

Mixed Bean Tomato Soup
Staff Writer
Bean and Tomato Soup
Pereg Gourmet

Mixed Bean Tomato Soup

An easy, vegetarian soup to warm you up on the cold days of winter. Soak the beans overnight or substitute canned beans, adding in at the end of the recipe. This recipe comes from Pereg Gourmet.

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8
Servings
78
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1½ Cup dried mixed beans, such as Pereg Gourmet Soup Mix Beans, rinsed
  • 4 cloves garlic, minced
  • 1 28-ounce can crushed tomatoes
  • 2½ Cups vegetable stock (homemade or store-bought)
  • 2 carrots, peeled and small diced, about 1 cup
  • 1 green bell pepper, small diced
  • 2 Cups water
  • 1 Tablespoon extra-virgin olive oil
  • 1 Cup diced white onion
  • ½ Cup celery, small diced
  • 2 Teaspoons ground cumin
  • 1 Teaspoon ground turmeric
  • ½ Teaspoon cayenne pepper, optional
  • Salt and ground black pepper
  • ¼ Cup cilantro, minced
  • Crusty bread, for serving

Directions

Soak the beans overnight in cool water, covering the beans by 2 to 3 inches. The next day, drain and rinse the beans well.

In a large stockpot, cover the beans with cold water by 2 inches. Bring to a boil, then cover and reduce the heat to medium-low and simmer until beans are tender, about 45 minutes to 1 hour, being careful not to overcook. Stir occasionally while cooking. Once cooked, drain and rinse well.

Once the beans are done, heat the olive oil in a large 4-quart heavy saucepan over medium heat. Add the onions, bell peppers, carrots, and celery with ¼ teaspoon of salt, and sauté until slightly soft, 5 to 7 minutes. Add the garlic and sauté for 1 more minute.
Add the crushed tomatoes, vegetable stock, cumin, turmeric, cayenne, and beans to the vegetables. Simmer for 30 minutes, stirring occasionally. Season with salt and pepper, and then garnish with the cilantro and serve with crusty bread.

Bean Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Bean Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.

Nutritional Facts

Total Fat
2g
4%
Sugar
7g
N/A
Saturated Fat
0.3g
1.7%
Protein
3g
6%
Carbs
14g
5%
Vitamin A
152µg
17%
Vitamin B6
0.3mg
13.5%
Vitamin C
22mg
37%
Vitamin E
2mg
9%
Vitamin K
17µg
22%
Calcium
71mg
7%
Fiber
4g
15%
Folate (food)
29µg
N/A
Folate equivalent (total)
29µg
7%
Iron
2mg
13%
Magnesium
36mg
9%
Monounsaturated
1g
N/A
Niacin (B3)
2mg
8%
Phosphorus
61mg
9%
Polyunsaturated
0.4g
N/A
Potassium
478mg
14%
Sodium
704mg
29%
Thiamin (B1)
0.1mg
8.3%
Zinc
0.5mg
3.3%