Friday, February 17, 2012

QUICK AND EASY TOMATO BEAN SOUP

1 tbsp olive oil (or canola)
1/2 cup chopped onion
1/2 cup chopped celery
1 can (28-oz) diced tomatoes, undrained
1 can  kidney beans, drained
1 can whole-kernel corn, undrained
1 can low-sodium condensed tomato soup
1/2 cup water
1 tsp sugar
1/4 tsp dried thyme
couple dashes black pepper

Heat the oil in a Dutch oven or large saucepan and add the onion and celery.  Cook, stirring, until tender.  Stir in the remaining ingredients and bring to a boil.  Reduce heat and cook on low 10 to 15 minutes or until heated through.

Yield: 6 servings

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