SOUP MIXES
  » Food FAQ's
  » Preparation Hints
 DIP BOWLS ETC
  » All Dip Chillers +
  » Dip Disposables
  » Dip Tools +
  » Holiday Dip Bowls
 ECO-FRIENDLY
  » Bamboo
  » Compost Pails
  » Disposables +
  » Eco Info
 MAKE SOUP
  » Chef Tools +
  » Disposable Tableware +
  » Soup Recipes
  » Chafers - Kettles - Marmites
 SOUP BOWLS ETC
  » All Soup Bowls
  » Covered Soup Bowls
  » Disposable Bowls
  » French Onion Bowls & Crocks
  » Large Jumbo Soup / Chili Bowls
  » Oriental Soup Bowls
  » Soup Mugs
 Under $10
 $10 to $19.99
 $20 to $49.99
 Over $50

Home > MAKE SOUP > Soup Recipes > Tomato
 
Tomato
Tomato Soup Recipes
Cream of Tomato & Pumpkin Soup Tomato and Bread Soup Tom's Tomato Soup French Dressing Tomato Garlic Onion Soup
Red Pepper and Tomato Soup Tomato and Basil Soup Herbed Tomato Soup Tomato Cheese Soup
Tomato Veggie Soup Homemade Tomato Soup Chilled Tomato and Dill Soup Nanny's Tomato Soup
Fresh Tomato & Garlic Soup Tomato & Pasta Soup Healthy Tomato Soup Creamy Tomato Soup with Rice
Tomato-Florentine Soup Backyard Tomato Soup Firehouse Tomato Soup Tomato Lentil Soup
Gin Tomato Soup Old Fashioned Cream of Tomato Soup Tomato Bacon & Bean Soup

Cream of Tomato & Pumpkin Soup

Ingredients
  • 2 teaspoons vegetable oil
  • 1 large onion , chopped
  • 4 cups vegetable stock
  • 1 (28 ounce) can stewed tomatoes (no spices added)
  • 2 tablespoons maple syrup
  • 4 cups pumpkin or butternut squash , pureed
  • 1/8 teaspoon white pepper
  • salt

Directions
1.In a large pot, heat the oil over a medium flame. Add onion and saute until limp, but not browned, about 6 to 8 minutes. 2.Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes. 3.Pour tomatoes and maple syrup into the food processor and puree. Add to pot above. Add the pumpkin and remaining 1 cup stock. 4.Season with the pepper and salt to taste. Reheat. Garnish with finely chopped chives.
Top of Page   print recipe

Tomato and Bread Soup

Ingredients
  • 5 slices Italian bread , crusts removed and cut into 1 (1/2-inch thick slices)
  • 4 tablespoons olive oil (plus extra for drizzling)
  • 1/2 cup onions , diced
  • 5 garlic cloves , crushed and coarsely chopped
  • 1/4 teaspoon red pepper flakes , crushed
  • 4 pepperoncini peppers , chopped
  • 16 plum tomatoes , skinned, seeded and cut into 1/2 (about 4 cups)
  • 4 cups beef stock or beef broth
  • 12 leaves fresh basil , torn into 1 (leaves)
  • 1/2 cup gorgonzola , crumbled (optional)

Directions
1. Preheat oven to 350°F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 minutes. 2. Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or until they begin to soften. 3. Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or until the garlic becomes golden. 4. Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil. 5. Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occasionally. 6. Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled Gorgonzola
Top of Page   print recipe

Tom's Tomato Soup French Dressing
Serves 20

Ingredients
  • 1 (10 3/4 ounce) can tomato soup
  • 10 3/4 ounces oil (use the soup can to measure)
  • 10 3/4 ounces vinegar (use the soup can to measure)
  • 2 1/2 cups sugar (or less, to taste)
  • 2 onions , chopped
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 garlic cloves , mashed

Directions
1.Mix in blender until smooth. 2.Refrigerate in closed container. 3.Keeps well.
Top of Page   print recipe

Tomato Garlic Onion Soup
Serves 4

Ingredients
  • 20 garlic cloves (more if you like)
  • 2 medium onions , sliced
  • 2 tablespoons olive oil
  • 3 cups tomatoes , peeled and chopped
  • 2 cups tomato juice
  • 2 cups beef broth
  • 8 slices French baguettes , toasted
  • 4 ounces swiss cheese

Directions
1. Blanche the garlic for about 30 seconds until slightly soft. 2. Cool, peel, and thinly slice. 3. Saute onions in oil until they are soft and golden. 4. About 10-15 minutes. 5. Add garlic, tomatoes and tomato juice to onions. 6. Bring to a boil, then reduce and simmer 30 minutes. 7. Preheat oven to 450 deg. 8. Add beef broth and bring back to a boil. 9. Ladle into oven-proof bowls and top with toast and cheese. 10. Put in oven until cheese is melted
Top of Page   print recipe

Red Pepper and Tomato Soup

Ingredients
  • 2 sweet red peppers
  • 6 cups tomatoes , chopped (2 - 28 oz. cans, undrained)
  • 2 tablespoons vegetable stock base
  • 2 tablespoons sugar
  • salt
  • white pepper
  • 1/4 cup 35% cream
  • 4 tablespoons butter
  • 1 sprig fresh basil (for garnish)

Directions
Grill the peppers, turning frequently, until bla ckened all over. Peel off the skin. Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides. Do not wash as this will flush away much of the flavour. Puree peppers and tomatoes in a blender or food processor. Strain out seeds. Place pepper/tomato mixture in a saucepan. Bring to a boil, then simmer uncovered for about 25 minutes. Add remaining ingredients except butter and basil. Simmer uncovered for 15 - 20 minutes. Remove from heat. Set pan in ice water and gradually whisk in butter. Cool, cover and refrigerate overnight. Next day, heat gently, garnish with basil and serve. Note: This soup is quite mild. Some people might like to add a little zing, like maybe a dash of Tabasco. Dave Newcombe reply:daven at primeline dot net.
Top of Page   print recipe

Dilled Tomato Soup Mix Quick & Easy

Dilled Tomato Soup Mix

Click here for this product!

Tomato and Basil Soup

Ingredients
  • 4 cups fresh tomatoes , cored, peeled, and chopped (8-10) or canned whole tomatoes , crushed
  • 4 cups tomato juice (or part vegetable or part chicken stock)
  • 12-14 basil leaves , washed fresh
  • 1 cup heavy cream
  • 1/4 lb sweet unsalted butter
  • salt
  • 1/4 teaspoon cracked black pepper
  • lemon juice (optional)

Directions
1. Combine tomatoes, juice/and or stock in saucepan. 2. Simmer 30 minutes. 3. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.
Top of Page   print recipe

Herbed Tomato Soup

Ingredients
  • 2 tablespoons onions , Chopped
  • 1 tablespoon butter or margarine
  • 1 (8 ounce) can tomato sauce
  • 1/4 teaspoon dried basil , Crushed
  • 1/8 teaspoon dried thyme , Crushed
  • 1 dash pepper , Freshly Ground
  • 1 cup water
  • 1 teaspoon instant chicken bouillon
  • parmesan croutons

Directions
1. In a 4-cup measure microwave onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown. 2. Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper. 3. Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling. 4. Stir in the water and instant chicken bouillon granules. 5. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through. 6. Serve with the Parmesan Croutons.
Top of Page   print recipe

Tomato Cheese Soup

Ingredients
  • 2 (14 ounce) cans tomato , undrained and chopped
  • 2 tablespoons butter
  • 2 stalks celery , diced
  • 2 cloves garlic , minced
  • 1/2 sweet red pepper , diced
  • 2 tablespoons butter
  • 1/2 lb mushrooms , chopped
  • 1 large cooking onion , diced
  • 2 tablespoons lourf
  • 1 teaspoon white sugar
  • 8 cups beef stock
  • 1/2 teaspoon basil
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 3 ounces cream cheese
  • salt and pepper
  • parsley (for garnish)

Directions
1. Place the tomatoes, with juice, in a buttered oven-proof baking dish. 2. Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes. 3. Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes. 4. While stirring, slowly add the flour and sugar, blending until mixture is very smooth. 5. Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil. 6. Add the contents of the baked tomato pan from the oven and bring to a boil. 7. Cover and simmer the soup for about 30 minutes. 8. Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth. 9. Slowly stir the cream cheese into the soup. 10. Garnish with chopped parsley.
Top of Page   print recipe

Tomato Veggie Soup

Ingredients
  • Soup Base
  • 2 (15 ounce) cans stewed tomatoes
  • 1 (10 3/4 ounce) can tomato sauce
  • 1 (15 ounce) can whole tomatoes (cut tomatoes in half)
  • 1 (46 ounce) can V8 vegetable juice
  • 5-6 cloves crushed garlic (optional)
  • 2-3 tablespoons instant chicken bouillon granules or beef bouillon granules
  • 2 cups hot water
  • Soup Ingredients
  • 1 (10 3/4 ounce) can red kidney beans (or beans of your liking)
  • 1 (10 3/4 ounce) can creamed corn or canned corn niblets
  • 1 (10 3/4 ounce) can peas (or handful of frozen peas)
  • 1 (10 3/4 ounce) can French style green beans (or yellow or whole or cut)
  • 1 head broccoli , cut into short spears and cut all heavy stems into slices
  • 1/2 head cauliflower , cut in chunky spears, bite size
  • 1/2 rutabaga (cubed or julienne)
  • 2-3 carrots , thin bias-sliced
  • 1/2 head celery , cut into 1/2 inch slices including leaves
  • 1 Spanish onion , cut in half, slice each half into 1/2 inch slices, break up
  • 1/2-1 whole cabbage , shredded into 1/2 inch strips
  • pepper

Directions
1. Emptied stewed tomatoes, tomatoes, tomato sauce and juice into stockpot with juice. 2. Put chicken or beef instant granules into hot water, whisk to mix, needs to be strong, add to the above. 3. This is the the base for the soup (If you wish,make it vegetarian, leave out the instant granules and add another can of tomato sauce). 4. Add the soup ingredients to base in a stockpot. 5. Bring to a boil. 6. Boil 5 minutes. 7. Turn to low simmer for 1 hour. 8. If desired, pre-cooked pasta or rice may also be added. 9. Note: Do not add salt without tasting, there is enough in cans. 10. Note: Quantities are whatever you want, you can use 6 cans or 12 cans or pounds and pounds of fresh veggies, all fresh or all canned, or both combined, just about any kind of veggies. 11. Always keep the veggies chunky, they look better and don't cook away. 12. Left over cooked veggies can be used, make base and add precooked veggies, do not boil, warm up only. 13. The stewed and canned whole tomatoes, sauce and V8 form the base with the beef or chicken broth. 14. If you increase/decrease the veggie quantities you must increase/decrease the base quantities accordingly.
Top of Page   print recipe

Homemade Tomato Soup

Ingredients
  • 5 quarts diced tomatoes or
  • 1 package tomatoes (aka 1 peck or 1/2 bushel)
  • 6 small onions
  • 1 green pepper
  • 1 bunch celery
  • 5 whole cloves
  • 1 cup sugar
  • 1 cup flour
  • 1/3 cup salt
  • 1/2 cup butter , melted

Directions
1. Quarter the tomatoes. 2. Dice the onions, green pepper and celery. 3. Place in a large canning kettle and cook until the vegetables are tender. 4. Run the mixture through a sieve and reheat the juice to a boil. 5. Mix the sugar, flour and salt together with the melted butter, mix well. 6. Add slowly to the boiling tomato mixture until thickened. 7. Pour into jars and seal with hot bath for 15 minutes.
Top of Page   print recipe

Mississippi Delta Tomato Rice Soup Mix Quick & Easy

Mississippi Delta Tomato Rice Soup Mix

Click here for this product!

Chilled Tomato and Dill Soup

Ingredients
  • 3 cups fresh tomatoes , peeled,seeded and coarsely chopped
  • 1 cup sour cream
  • 1/4 cup green onions , chopped
  • 2 tablespoons fresh dill , chopped
  • hot sauce (several drops)
  • salt and pepper

Directions
1. Combine all ingredients in a food processor and process until smooth. 2. Chill before serving. 3. To peel tomatoes quickly and easily, place in boiling water for about 30 seconds. 4. Remove with a spoon and slide skin off.
Top of Page   print recipe

Nanny's Tomato Soup

Ingredients
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 gallon tomato juice
  • 4 large potatoes
  • 1 onion , sliced
  • 1/2-1 cup milk
  • 1-2 tablespoon butter or margarine
  • salt and pepper

Directions
1. Dice potatoes and onions. 2. Place in soup pot and just cover with water. 3. Add butter. 4. Boil until potatoes are tender but not too soft. 5. Add tomatoes and juice. 6. Reduce heat to low and cook for 15 minutes. 7. Just before serving, stir in milk, salt and pepper. 8. Serve with hot corn bread.
Top of Page   print recipe

Fresh Tomato & Garlic Soup

Ingredients
  • 6 large tomatoes , peeled and seeded
  • 2 ounces butter
  • 2 onions , chopped
  • 2 teaspoons crushed garlic
  • 1 teaspoon ginger , grated
  • 1 1/2 tablespoons flour
  • 2 cups chicken stock
  • 1 tablespoon tomato paste
  • 2 teaspoons sugar
  • 1 teaspoon fresh oregano , chopped
  • 1 teaspoon fresh thyme , chopped
  • 2 tablespoons freshly chopped parsley
  • to serve
  • 1/2 loaf French bread , sliced
  • 1/4 cup butter
  • 1/2 cup parmesan cheese

Directions
1. Process tomatoes until smooth in a food processor. 2. Heat the butter, add onions, garlic and ginger and cook, stirring until the onions are soft. 3. Add flour, stir until combined. 4. Remove from heat, gradually stir in the tomatoes, stock, tomato paste and sugar, simmer uncovered for 15 minutes or until slightly thickened, stir in herbs. 5. For the Parmesan toast, combine butter and cheese, spread over the bread. 6. Grill until melted. 7. Serve soup with Parmesan toast.
Top of Page   print recipe

Tomato & Pasta Soup

Ingredients
  • 1 tablespoon olive oil
  • 2 cloves garlic , crushed
  • 1 medium red onion , chopped fine
  • 1 (445 g) can tomato soup
  • 1 (400 g) can chopped tomatoes
  • 3 cups water
  • 2 cups spiral shaped pasta
  • 1 tablespoon finely chopped fresh basil leaves
  • 2 slices bacon , chopped fine and cooked until crisp then drained on absorbent paper (optional)

Directions
1. Heat oil in large pan; cook garlic and onion, stirring, until onion is soft. 2. Add soup, tomatoes, water and pasta. 3. Bring to boil; simmer uncovered, about 10 minutes or until pasta is just tender. 4. Stir in basil. 5. Serve with the bacon sprinkled on top (if using).
Top of Page   print recipe

Healthy Tomato Soup

Ingredients
  • 1 (14 1/2 ounce) can no-salt-added diced tomatoes
  • 1 quart reduced-sodium tomato juice
  • 1 quart low-sodium V8 juice
  • 2 large potatoes
  • 1 large onion , sliced
  • 1/4-1/2 cup 2% low-fat milk (optional)
  • 1/2-1 tablespoon sodium-free margarine
  • seasoning

Directions
1. Dice potatoes and onions. 2. Place in soup pot and just cover with water. 3. Add butter. 4. Boil until potatoes are tender but not too soft. 5. Add tomatoes and juice. 6. Reduce heat to low and cook for 15 minutes. 7. Just before serving stir in milk and seasonings.
Top of Page   print recipe

Creamy Tomato Soup with Rice

Ingredients
  • 2 tablespoons oil or margarine
  • 2 tablespoons flour
  • 2 cups hot milk
  • 1 onion , finely diced
  • 1 carrot , finely diced
  • 1 clove garlic , minced
  • 1 tablespoon oil
  • 1 (28 ounce) can tomatoes , chopped,plus liquid
  • 1 bay leaf
  • 1/2 teaspoon basil or parsley flakes
  • 2 teaspoons salt
  • 1 teaspoon sugar , optional
  • 1/2-1 cup cooked rice

Directions
1. Heat 2 tablespoons of oil in a small saucepan and brown flour, stirring constantly. 2. Slowly add the hot milk and bring almost to boiling, stirring constantly. 3. Turn off the heat and let it stand. 4. in a 4-quart pot, heat 1 tablespoon of oil and sauté onion, celery, carrot and garlic. 5. Add tomatoes and liquid and spices. 6. Add 2 cups water and bring to a boil. 7. Simmer covered 15-20 minutes and remove bay leaf. 8. Blend half of the soup at a time in a blender. 9. Return to the pot. 10. Add rice and boiled You can garnish each bowl with a little fresh dill.
Top of Page   print recipe

Tomato & Basil Soup Mix Quick & Easy

Tomato & Basil Soup Mix

Click here for this product!

Tomato-Florentine Soup

Ingredients
  • 16 ounces frozen mixed vegetables , thawed
  • 8 ounces frozen chopped spinach , thawed
  • 1 (14 1/2 ounce) can no-salt-added diced tomatoes , with juice
  • 2 tablespoons red wine vinegar
  • 2 teaspoons garlic powder
  • 3 cups homemade beef or homemade vegetable broth (, or low sodium bouillon with water)
  • 1 tablespoon artificial sweetener or sugar
  • 1 1/2 teaspoons basil leaves , crushed
  • 1 bay leaf
  • freshly ground black pepper , , to taste
  • leaf oregano , crushed,or other herbs and spices,to taste

Directions
1. Combine ingredients in medium saucepan and bring to a boil. 2. Reduce and simmer at least 10 minutes, longer if you like Like chili, this is better the second day.
Top of Page   print recipe

Backyard Tomato Soup

Ingredients
  • 1 tablespoon olive oil
  • 1 1/2 cups diced onions
  • 1 sweet red pepper , diced
  • 2 cloves garlic , minced
  • 4 cups chopped, fresh plum tomatoes or canned crushed canned crushed tomatoes
  • 8 ounces water
  • 8 ounces vegetable stock
  • 3/4 ounce minced fresh basil
  • 1 tablespoon minced fresh mint

Directions
1. In a 4-quart saucepan, combine the oil, onions, peppers and garlic. 2. Cook over medium-high heat for 1 minute; cover, reduce heat to low and cook for 5 minutes. 3. Add the tomatoes, water, vegetable stock, basil and mint. 4. Bring to a boil over medium heat and simmer, uncovered, for 15 minutes, or until the vegetables are just tender. 5. Chef's Note: Mint and tomatoes make a beautiful pair. 6. The sweetness of the mint counteracts the natural acidity in the tomatoes and eliminates the need for added sugar.
Top of Page   print recipe

Firehouse Tomato Soup

Ingredients
  • 6 finely chopped onions
  • 15 cloves thinly sliced garlic
  • 3 tablespoons olive oil
  • 3 (28 ounce) cans crushed tomatoes
  • 12 ounces peanut butter
  • 1 1/2 teaspoons cayenne pepper
  • 6 teaspoons chili powder
  • 6 tablespoons vinegar (red wine vinegar if possible)
  • 3 teaspoons pepper
  • 3 teaspoons sugar
  • 6 cups water
  • 6 teaspoons cumin
  • 1 bottle hot pepper sauce

Directions
1. Sauté onions and garlic in olive oil until the are soft. 2. Add tomatoes and reduce heat to low. 3. Stir or whisk in the peanut butter until thoroughly mixed and then add all the other ingredients. 4. Simmer over low heat, stirring frequently, for 10 to 15 minutes. 5. This soup will burn easily if not stirred enough and/or if soup is allowed to boil. 6. Feeds 12 firefighters or 8 really hungry firefighters or 6 starving firefighters.
Top of Page   print recipe

Tomato Lentil Soup

Ingredients
  • 6 cups water
  • 3 cups tomato puree (3 large chopped unpeeled ripe tomatoes and 1 cup water blended until smooth)
  • 1 bay leaf
  • 1 1/2 cups carrots , quartered lengthwise,then diced
  • 1 1/2 cups onions , chopped
  • 2 cups lentils
  • 2 cups celery , chopped
  • 2 cups red cabbage or green cabbage , diced
  • 1/3 cup green peppers , diced
  • 2 tablespoons olive oil
  • 1 1/2 cups zucchini , sliced in 1/4 " thick half circles
  • 3 cups broccoli , thinly sliced stems,bite-sized flowerettes
  • 2 cups tomato juice
  • 1 clove garlic , minced
  • 3/4 teaspoon apple cider vinegar
  • 2-4 tablespoons tamari , to taste
  • salt , to taste

Directions
1. Bring water, tomato puree, bay leaf, carrots, onion, lentils, celery, cabbage, green pepper, and olive oil to boil. 2. Simmer, covered stirring occasionally, for about 45 minutes to 1 hour or until lentils are very soft and all vegies are tender. 3. Add zucchini, broccoli, tomato juice, garlic, and vinegar. 4. Simmer 10-15 minutes, or until the zucchini and broccoli are tender. 5. Season with tamari and salt as desired. 6. Serve.
Top of Page   print recipe

Gin Tomato Soup

Ingredients
  • 2 (14 1/2 ounce) cans tomatoes , peeled and diced
  • 3 cloves garlic , chopped
  • 1/8 teaspoon thyme
  • 1/2 teaspoon paprika
  • 1/8 teaspoon sugar
  • 2 dashes Tabasco sauce
  • 6 slices bacon , cut into thin strips
  • 1/4 cup butter
  • 4 ounces mushrooms , sliced
  • 1/3 cup gin
  • 1/2 cup heavy cream
  • salt and pepper

Directions
1. Combine tomato, garlic, thyme, paprika, sugar and tobasco in a blender and puree. 2. In a soup pot, saute bacon until crisp, drain on paper towels. 3. Add butter to pan with bacon drippings, melt butter, add mushrooms and saute until golden. 4. Add gin and bacon, stir, add tomato sauce and simmer 15 minutes. 5. Add cream, season with salt and pepper and serve.
Top of Page   print recipe

Old Fashioned Cream of Tomato Soup

Ingredients
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 1/2 teaspoons salt
  • 2 cups milk
  • 1 (16 ounce) can tomatoes
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1/2 teaspoon ground cloves
  • 1 tablespoon onions , minced
  • 1/2 teaspoon salt

Directions
1. In a saucepan, melt butter over medium heat. 2. Add flour and salt, blending well. 3. Slowly add milk, stirring constantly. 4. Cook until mixture boils and thickens. 5. Set aside Press tomatoes through a sieve or blend until smooth. 6. In a soup pot, combine remaining ingredients and bring to a boil. 7. Lower heat and simmer 10 minutes. 8. Pour white sauce into soup, stirring constantly. 9. Heat thoroughly before serving
Top of Page   print recipe

Tomato Parmesan Soup Mix Quick & Easy

Tomato Parmesan Soup Mix

Click here for this product!

Tomato Bacon & Bean Soup

Ingredients
  • 500 g smoked streaky bacon , rind, removed, and, diced
  • 1 large onion , diced
  • 2 cloves garlic , crushed
  • 2 tablespoons butter
  • 1 (880 g) can cooked peeled tomatoes
  • 1 liter chicken stock (cubes or powdered are ok)
  • 3 sprigs fresh herbs (a mix of lemon thyme and marjoram and parsley are my choices)
  • 1 (880 g) can 3 bean mix , rinsed and drained
  • Tabasco sauce
  • fresh ground pepper
  • chopped parsley
  • shaved parmesan cheese or shredded shredded parmesan cheese , to serve

Directions
1. Cook the onion and bacon until the onion is softened. 2. Add the garlic and cook for another couple of minutes. 3. Add the tomatoes and break them up in the pan. 4. Add the chicken stock and herbs and simmer for about 20 minutes. 5. Remove the herb sprigs, add the beans and cook for about 5 more minutes to heat through. 6. Add the Tabasco and pepper to taste. 7. Sprinkle liberally with chopped parsley. 8. Serve with shaved parmesan and crusty bread.
Top of Page   print recipe

 
Shopping Cart
CART IS EMPTY
Authorize.Net Merchant - Click to Verify

© 2005-2016 The Prairie Moon Company * 311 W Monroe St * Highland, Illinois 62249-1326 * US United States
Toll Free 866-331-0767 * Direct 618-651-9939 * Fax 618-654-7768
Email:
help (at) pmsoup (dot) com
www.pmsoup.com