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Tomato Bean Soup, Quick & Easy

Have you ever been hungry for a bowl of hearty tomato soup?  I wasn’t sure what “hearty tomato soup” meant the other day, but that was the kind of tomato soup I wanted.

We were having guests for dinner but they would be arriving late, after another event, and I was preparing steaks to broil and veggies and rice on the side.

A crockpot meal would have been ideal for that uncertain dinner hour, but since steaks don’t broil in a crockpot, I opted for soup instead.  Tomato soup with some extras that might tide us over till a late supper, or be a good first course.

Here is what we had.  There were NO leftovers.

Tomato Bean Soup, Gluten-Free

Tomato Bean Soup, Gluten-Free

 Tomato Bean Soup, Quick & Easy

Ingredients:

3 Cups Water

16 Ounces Diced Tomatoes, canned

16 Ounces Navy Beans, Canned

1/4 Cup Dried Onion

1/8 Teaspoon Ground Pepper, or to taste

1 Teaspoon Dried Parsley

3 Each Chicken Bouillon Cubes, G.F. (I used Herb-Ox), or your favorite flavor

Note:  Instead of Bouillon Cubes, You Can Substitute Your Own Stock for the Water and Bouillon Cubes. Yum!

Directions:

Add water, tomatoes, beans, and seasonings to large pot; bring to boil.  Reduce heat and cover; simmer 40-60 minutes, stirring occasionally.  Add hot water as needed to make 1.5 quarts   Adjust seasoning if needed.  Ladle into bowls.

Or, put everything in a 1.5 quart crockpot.  Heat on high for 2 hours.  Serve.

As shown, this is gluten-free (no wheat, barley or rye), casein-free and dairy-free, corn-free, egg-free, nut-free, soy-free and sugar-free.

This recipe will be posted here:

- Simply Sugar and Gluten-Free’s  Slightly Indulgent Tuesday

- The Gluten-Free Homemaker’s  Gluten-Free Wednesdays

- Frugal Follies’ Frugal Food Thursday

- Miz Helen’s Country Cottage Full Plate Thursday

- The W.H.O.L.E. Gang’s Real Food Weekly

- The Nourishing Gourmet’s Pennywise Platter Thursday

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