Tomato and Butter Bean Soup Recipe

This easy-to-make tomato and butter bean soup recipe is another great example of just how inexpensive, healthy and delicious vegetarian cooking can be! Juicy tomatoes combine with nutritious veggies, garlic and coriander to create a light but flavorsome broth. Why bother with tinned soups ever again when homemade ones taste this fantastic!

Preparation Time 15 mins - Cooking Time 20 mins - Serves 4-6

4 large ripe tomatoes, roughly chopped

2 large carrots, peeled and chopped into small pieces

1 large leek, chopped into medium pieces

1 large onion, finely chopped

4 cloves of garlic, finely chopped

500g can butter beans, drained

Large bunch fresh coriander, finely chopped

4 pints vegetable stock (made with 4 vegetable stock cubes)

Olive oil

Salt and coarse black pepper

Method

1. Heat a little olive oil in the bottom of a large saucepan. Add the chopped carrots, onion, leek, garlic and tomatoes and cook over a medium heat for about 5 minutes until the vegetables start to soften slightly.

2. Next, add the vegetable stock, chopped coriander and a generous pinch of salt and black pepper. Bring to the boil, cover, and simmer for 10 minutes.

3. Remove the saucepan lid and add in the drained butter beans. Simmer uncovered for a further 4 minutes until the beans are warmed through. Ladle into warmed soup bowls and garnish with a few fresh coriander leaves.

Variations

This tomato and butter bean soup recipe uses quite a lot of stock. If you prefer a thicker broth, just reduce the amount of liquid accordingly.

Top Tip

When making this bean soup recipe, don't overcook the butter beans - they will become translucent and lose their substance.

Nutrition Nugget

Butter beans are a low GI food and provide a slow release energy source. This can help you feel fuller and more satisfied for longer.

For more healthy vegetarian soups like this tomato and butter bean soup recipe, click here.

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