Tomato and Black Bean Soup Recipe

Disclamer

Before continuing, please confirm that you have read and understand the following information.The IBD Nutrition Navigator is designed as a tool to assist conversations between patients and their clinicians. It is not a source of medical advice and should not replace the professional judgment of your clinician. We encourage you to discuss this information directly with your clinician.

The content within the IBD Nutrition Navigator reflects the information available at the time of its last update. Please consult your clinician to ensure you are considering the most current and relevant information.

Accept and go to the Navigator

Recipes

Tomato and Black Bean Soup

Prep:

12 hours - soaking beans

Cook:

1-2 hours

Unknown

Save

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

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

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

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)