Simple tomato and vegetable bean soup with no extra salt, sugar, processed ingredients or whatever you might find in a tin.
3 people made this
7 tomatoes, or more to taste
1 sweet onion, chopped
5 cloves garlic, minced
2 tablespoons dried basil
1 tablespoon chives
1 pinch grated orange zest
1 pinch grated lemon zest
2 potatoes, diced, or more to taste
4 crimini mushrooms, or more to taste
350g cooked black beans, or to taste
2 teaspoons salt, or to taste (optional)
Method Prep:20min › Cook:40min › Ready in:1hr
Puree tomatoes in a food processor.
Pour pureed tomatoes into a large pot and place over medium heat. Stir onion, garlic, basil, chives, orange zest and lemon zest into the tomatoes; cook at a simmer until slightly frothy, 7 to 10 minutes.
Stir potatoes, mushrooms, black beans and salt into the tomato mixture; continue simmering until the potatoes are tender, at least 30 minutes.
You can leave the tomatoes semi-chunky if you prefer them that way for texture.