Tomato And Haricot Bean Soup (Jack Monroe)

Name: Tomato And Haricot Bean Soup (Jack Monroe)
Cook time: 30 min
Total time: 30 min
Ingredients: 1 medium onion; 2 cloves of garlic; 1 carrot; 500ml beef or vegetable stock; 1 x 400g tin of baked beans; Handful of fresh thyme or rosemary; 1 x 400g tin chopped tomatoes

4 steps

Cook:30min

Tips: For a lighter summer version, add a splash of lemon juice, use chicken stock in place of the beef and parsley instead of the woody herbs. Use less stock for a thicker mixture, which once blended can be frozen in ice cube molds and used as a delicious pasta sauce.

Updated at: Thu, 17 Aug 2023 02:51:51 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories149.6 kcal (7%)

Total Fat1.1 g (2%)

Carbs30.9 g (12%)

Sugars10.3 g (11%)

Protein8.7 g (17%)

Sodium726.4 mg (36%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500mlbeef stock

1 x 400gtin of baked beans

fresh thyme

or rosemary

1 x 400gtin chopped tomatoes

Instructions

Step 1

Peel and chop the onion, peel and finely chop the garlic, wash and chop the carrot. Put them all into a saucepan and cover with the stock.

Step 2

Drain and rinse the tinned beans, then throw them into the pan.

Step 3

Add the herbs and the chopped tomatoes, then simmer for 30 minutes until the veg are soft.

Step 4

This soup can be served chunky – by tipping half into a blender, pulsing and mixing the purée back in with the chunky half in the pan – or smooth, by pulsing the lot in a blender.

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