Tomato and Kidney Bean Soup

    Tomato and Kidney Bean Soup


    466 people made this

    A hearty soup packed with tomatoes, vegetables and mince. Goes great with crusty rolls.

    Serves: 8 

    • 500g beef mince
    • 1 cup diced onion
    • 1 cup diced celery
    • 1 cup diced carrots
    • 2 cloves garlic, crushed
    • 1 (400g) tin peeled and diced tomatoes
    • 1 (400g) tin tomato puree
    • 3 (400g) tins kidney beans, drained and rinsed
    • 2 cups (500ml) water
    • 4 teaspoons beef stock powder
    • 1 tablespoon dried parsley
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 2 cups diced cabbage
    • 1 (400g) tin whole kernel corn
    • 1 (400g) tin green beans
    • 1 cup (155g) macaroni

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Place mince in a large saucepan. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, diced tomatoes, tomato puree, beans, water and powdered stock. Season with parsley, oregano and basil. Simmer for 20 minutes.
    2. Stir in cabbage, corn, green beans and pasta. Bring to a boil then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

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