Tomato Bean Soup Recipe Recipe

Name: Tomato Bean Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices bacon; 1/2 c. minced onion; 1/2 c. minced celery; 1 (28 ounce.) can whole tomatoes, cut up; 1 (10 3/4 ounce.) can condensed tomato soup; 1 (15 1/2 ounce.) can light or possibly dark kidney beans, liquid removed; 1/2 c. water; 1 teaspoon sugar; 1/4 teaspoon dry thyme leaves, crushed; 1/8 teaspoon pepper

Servings: persons

2 slices bacon
1/2 c. minced onion
1/2 c. minced celery
1 (28 ounce.) can whole tomatoes, cut up
1 (10 3/4 ounce.) can condensed tomato soup
1 (15 1/2 ounce.) can light or possibly dark kidney beans, liquid removed
1/2 c. water
1 teaspoon sugar
1/4 teaspoon dry thyme leaves, crushed
1/8 teaspoon pepper

1
Cook bacon in 4 qt pan till crisp; remove bacon reserving 1 Tbsp.
2
drippings.
3
Crumble bacon; set aside.
4
Heat reserved drippings in pan over medium heat.
5
Add in onion and celery; cook and stir till vegetables are tender-crisp.
6
Stir in remaining ingredients; bring to a boil.
7
Reduce heat to low; cover and simmer 10 to 15 min or possibly till thoroughly heated.
8
Garnish each serving with crumbled bacon.
9
Yields: 6 (1 1/3 c.) servings.

144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 slices bacon, 1/2 c. minced onion, 1/2 c. minced celery, 1 (28 ounce.) can whole tomatoes, cut up, and more.

Yes, Tomato Bean Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Bean Soup Recipe

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