Bean, Corn, Tomato and Carrot Soup

Ingredients

• Beans3/4 cup (150 g)
• Corn1/2 count (125 g)
• Tomato1/2 count (65 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Vegetable Broth1 cup (240 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Chop the onion and dice the carrot. Heat a pot over high heat.

3. 3

   Step 3

   Once heated, pour the oil, spread and put the onion with the carrot.

4. 4

   Step 4

   Add salt to taste and stir-fry for 3-5 minutes over medium heat until the onion is translucent.

5. 5

   Step 5

   In the meantime, blend the tomato with the broth.

6. 6

   Step 6

   Add the shredded tomato, corn and tomato broth to the mixture. Add salt and pepper and boil for 10 minutes.

7. 7

   Step 7

   After that time, add the beans and, if you want, smash a bit. Cook for 2 more minutes.

8. 8

   Step 8

   Season to taste and, once ready, serve the soup in a deep plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bean, Corn, Tomato and Carrot Soup can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.