Tomato and Black Bean Soup
Prep:
12 hours - soaking beans
|
Cook:
1-2 hours
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Ingredients
2 TBSP olive oil
1 medium onion
1-2 cloves garlic
4 cups water, veggie, or chicken broth*
5 medium tomatoes
fresh thyme, basil, oregano, parsley
1-2 cups black beans
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2 TBSP (30 ml) olive oil
1 medium onion
1-2 cloves garlic
944 ml water, veggie, or chicken broth*
5 medium tomatoes
fresh thyme, basil, oregano, parsley
170-340 grams black beans
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Instructions
- Soak black beans overnight.
- Heat oil, onions, and garlic in a pot.
- To skin the tomatoes, boil water in a separate pan.
- Score tomato skins with an X.
- Put tomatoes in boiling water for 30 seconds.
- Rinse tomatoes in cold water.
- Peel tomatoes, cut in half, and take seeds out.
- Chop tomatoes finely
- Put 4 cups of water, veggie, or chicken broth in pot with onions.
- Add tomatoes and herbs.
- Boil for about 20 minutes.
- Add black beans and boil again until it comes to consistency you like (the longer the more flavorful, this can be as long as 2 hours)
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Nutritional Info
Storage
Notes
*For WFPB and Vegetarian: Use water or vegetable broth, not chicken broth
Used with permission from
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