Bean and Tomato Soup
This homestyle bean soup is built on slowly cooked beans, onion, tomato, and garlic for a bowl that is simple, hearty, and deeply comforting. It is the kind of everyday dish that pairs well with nshima or bread.
Prep
10m
Cook
1h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Beans
- 320gBrown Bean (soaked overnight and drained)
- 1.7lWater
Soup
- 300mlWater (hot)
- 150gOnion (finely chopped)
- 260gTomato (finely chopped)
- 10gGarlic (crushed)
- 25mlVegetable Oil
- 8gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the brown beans and water in a pot, bring to a full boil for 10 minutes, then reduce to a simmer.
- 02
Cook until the brown beans are fully tender, then keep them in their cooking liquid.
- 03
Heat the vegetable oil in another pot over medium heat.
- 04
Add the onion and cook until softened, then stir in the garlic and cook briefly.
- 05
Add the tomato and cook until it forms a thick base.
- 06
Pour in the cooked beans with their liquid and the hot water, then simmer until the flavors come together.
- 07
Lightly mash a few brown beans against the side of the pot to thicken the soup if needed.
- 08
Season with the salt and black pepper, then serve hot.
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