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
• 8 slices wholemeal or multigrain bread

Method

1. Add all ingredients (except bread) 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.
4. Ladle soup into bowls and serve with fresh or toasted bread slices.

Nutrition Information