Tomato Soup

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

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