Tomato Soup

• Prep: 5
• Cook: 20 mins
• Serves: 4

Ingredients

• 2 x 400 g cans no-added-salt diced tomatoes
• 2 tbs no-added-salt tomato paste
• 1 tsp reduced-salt vegetable stock
• 400 g can no-added-salt red kidney beans, drained and rinsed
• 1/2 cup frozen corn kernel
• 2 tsp paprika
• 1/2 tsp ground coriander, optional
• 1/2 tsp ground cumin, optional

Method

1. Add all ingredients plus one can filled with water (1½ cups) to a medium saucepan.
2. Cook over high heat until the soup boils. Stir for 5 minutes.
3. Reduce heat to medium and simmer for 20 minutes or until the soup reduces and thickens.

Nutrition information

	per serving	per 100g
Energy	577.5 kJ	197.3 kJ
Protein	6.8 g	2.3 g
Fat, total	1.1 g	0.4 g
— saturated	0.1 g	0 g
Carbohydrate	20.7 g	7.1 g
— sugars	9.7 g	3.3 g
Fibre	7.7 g	2.6 g
Sodium	450 mg	153.7 mg