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Thread: Tomato-Bean Soup with Cheddar

  1. #1
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    Tomato-Bean Soup with Cheddar

    1 19-ounce can stewed tomatoes (*see notes), chopped
    1 14-ounce can beans in tomato sauce
    1 cup water
    2 green onions, sliced
    1/2 teaspoon dried basil leaves
    1/2 teaspoon dried parsley leaves
    1/2 cup shredded Cheddar cheese
    Servings: 4
    In a medium-sized saucepan, combine tomatoes, beans, water, onions, basil and parsley. Bring to a boil, simmer, uncovered, for 10 minutes, stirring occasionally. Spoon into bowls and sprinkle with cheese.

    Notes: A good source of Thiamin, Niacin, Folate, Vitamin C, Calcium, Phosphorus, Magnesium & Zinc.
    A very high source of dietary fibre.

    *Alternative: Substitute Italian or Mexican stewed tomatoes, hot sauce for a spicier soup.
    Last edited by Chef; February 16th, 2008 at 12:41 AM.

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