Hearty Bean and Tomato Soup
Cook time
Total time
Serves: 4
  • 2 tablespoons olive oil
  • 1 yellow or white onion, diced
  • 1 red or green bell pepper, diced
  • 4 garlic cloves, minced
  • 28 ounces diced tomatoes, with juices from the can
  • 14.5 ounces can low-sodium vegetable broth
  • ¼ teaspoon crushed red pepper flakes (I used ½ teaspoon because I like things a bit hotter)
  • 1 teaspoon dried thyme
  • 1½ teaspoons ground savory
  • 2 cans low-sodium beans (I used black and cannellini beans)
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons sour cream
  1. Heat your olive oil in a large pot, then add in the diced onion and bell pepper. Saute for 5 minutes over medium-high heat, then reduce the heat to medium and add in the garlic. Saute for another 5 minutes.
  2. Add in the tomatoes, vegetables broth, crushed red pepper flakes, thyme, savory, beans, salt, and pepper. Bring everything to a light boil, then cook for 10 minutes or so, until the soup has thickened slightly.
  3. Spoon the sour cream into a small bowl, then add about ¼ cup of the soup to the sour cream. Whisk together to temper, so that the shock of the heat to the sour cream won't cause it to become chunky in the soup, and then add the tempered sour cream to the pot. Stir to combine, adjust seasonings to taste, and serve. Serves 4.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2010/04/07/hearty-bean-and-tomato-soup/