Tomato and Baked Beans Soup
by Tarla Dalal
Added to 132 cookbooks
This recipe has been viewed 61311 times
A spicy soup perfect for a winter’s day, yet not to spicy that it makes your eyes water!
The The Tomato and Baked Beans Soup represents a delicate balance of tang and spice mellowed down with white sauce so every mouthful can be relished thoroughly.
You can also try other Mexican soups like Mexican Nacho Soup , Sopa De Milho Verde and Tortilla Soup .
- Combine the tomatoes, 4 cups of water and cook on a medium flame for 8 to 10 minutes.
- Allow the mixture to cool completely.
- Blend the mixture in a mixer till smooth and then strain it. Keep aside.
- Heat the oil in a deep pan, add the onions and sauté on a medium flame for 1 minute.
- Add the capsicum and spring onion whites and greens and sauté on a medium flame for 1 minute.
- Add the prepared tomato mixture and boil for 2 to 3 minutes, while stirring occasionally.
- Add the tomatoes, baked beans, white sauce, sugar, chilli sauce and salt , mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot garnished with cheese.
Nutrient values per serving
|Vitamin A||4612.6 mcg|
|Vitamin B1||2 mg|
|Vitamin B2||0.8 mg|
|Vitamin B3||4.6 mg|
|Vitamin C||469.2 mg|
|Folic Acid||378.9 mcg|
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