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
• 8 slices wholemeal or multigrain bread

Method

1. Add all ingredients (except bread) 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.
4. Ladle soup into bowls and serve with fresh or toasted bread slices.

Nutrition information

	per serving	per 100g
Energy	1326 kJ	361 kJ
Protein	14.6 g	4 g
Fat, total	4.7 g	1.3 g
— saturated	0.7 g	0.2 g
Carbohydrate	46 g	12.5 g
— sugars	11.1 g	3 g
Fibre	12.6 g	3.4 g
Sodium	628 mg	171 mg