Normally, I add a little ‘pepper’ in my bean soups, but decided to leave this one mild. I didn’t want to over power the other flavors.
The Pacific Foods Tomato Soup is very good, but is really high in sodium. Bean soup sounded really good, but I just hate spending lots of time making meals. Most of the time, I walk to the pantry, look in to see what can be used to make a quick meal. The soup was about to go past it’s shelf date, so I decided it was time to use it.
There also was this large can of Kidney beans that I had bought for a family get-together. And I just love those canned diced tomatoes!
Normally, I make bean soup with the beans whole, but since the tomato soup was cream, the beans needed to be creamed.
Easy Creamy Tomato Bean Soup
1 27-oz. can dark red kidney beans rinsed and drained well
1 14.5-oz. can diced tomatoes
1/2 4-oz. can chopped green chilies
2 tbsp ginger (squeeze tube)
1 tbsp ginger, powdered
1 tbsp onions, dehydrated, chopped
1/4 tsp coriander
1/4 tsp cumin
1 tbsp garlic infused olive oil (or 1 clove garlic, finely diced, plus oil)
1 32-oz. box tomato soup (Pacific Foods)
optional, 1 tsp sugar
1. Place beans and all spices into a food processor and pulse until smooth and beans do not have any skins showing.
2. Drain juice from tomatoes into the crock pot. Add the tomatoes and chilies to the food processor and pulse to mix.
3. Add the Food processor mix to the crock pot. Add the tomato soup to the crock pot. Stir to mix. Stir in the oil
4. Set the crock pot to low for about 2 hours. Stir minimally every half hour.
5. Serve hot.
Small appliances needed
- 3-5 quart crock pot
- food processor
Makes 6 to 8 servings
Nutrition (per serving - 8): 149 calories, 2.4g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, <1g saturated fat, 5mg cholesterol, 25.1g carbohydrates, 6.2g fiber, 18.9g net carbohydrates, 8.8g sugar, 1.3g starch, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, 0g maltose, 568.6mg sodium, 334.3mg potassium, 7.7g protein, 100.8mg calcium, 403.4IU vitamin a, <1mg vitamin b6, 0mcg vitamin b12, 10.2mg vitamin c, <1mg vitamin e, 3.6mcg vitamin k, 1.8mg iron, <1g lysine, 0mcg lycopene, 2.1mg phytosterols, <1mcg selenium, <1mg thiamin, 1.3mg zinc.
Nutrition (per serving - 6): 199 calories, 3.2g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 1.1g saturated fat, 6.7mg cholesterol, 33.4g carbohydrates, 8.3g fiber, 25.2g net carbohydrates, 11.7g sugar, 1.7g starch, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, 0g maltose, 758.1mg sodium, 445.8mg potassium, 10.2g protein, 134.3mg calcium, 537.8IU vitamin a, <1mg vitamin b6, 0mcg vitamin b12, 13.6mg vitamin c, <1mg vitamin e, 4.8mcg vitamin k, 2.4mg iron, <1g lysine, 0mcg lycopene, 2.8mg phytosterols, <1mcg selenium, <1mg thiamin, 1.7mg zinc.
The soup is very good. Feel free to use any other kind of beans. Type of beans determines the amount of added seasoning. Black and red kidney beans require about the same amount of seasoning.
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