Prep Time    5mins

Cook Time    20 mins

Serves        4

Gluten free / Diary Free / Vegan / Vegetarian

Ingredients

• 2 x 400 g cans no-added-salt diced tomatoes
• 2 tbs no-added-salt tomato paste
• 1 tsp reduced-salt vegetable stock
• 400 g can no-added-salt red kidney beans, drained and rinsed
• 1/2 cup frozen corn kernel
• 2 tsp paprika
• 1/2 tsp ground coriander, optional
• 1/2 tsp ground cumin, optional

Method

1. Add all ingredients plus one can filled with water (1½ cups) to a medium saucepan.
2. Cook over high heat until the soup boils. Stir for 5 minutes.
3. Reduce heat to medium and simmer for 20 minutes or until the soup reduces and thickens.

Reference: The Better Health Channel – Live Lighter – for full details

https://livelighter.com.au/recipe/464/tomato-soup

Please check the recipe if you have allergies.