White Bean Tomato Soup

We’re almost out of the major soup season but not quite, and you can eat this soup hot or cold anyway. This blender soup is so quick & easy. Healthy and delicious too.

Here’s our ingredients.
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I used chickpeas but you could use any white bean. I cook my own beans because it’s cheaper and eliminates salt and any added preservatives, but you could substitute canned beans for expediency. I really like “chunky” crushed tomatoes, but regular crushed works too.

The herb is sage. I happened to have some of my own, but store-bought is fine.

Put 2 cups of water in blender.

Add 3 cups rinsed chickpeas (or white beans).

Add 1.5 to 2 cups canned tomatoes. (I used 1.5 cups because that’s what was left in the open can after I made spaghetti for lunch!)

If you, like me, love the kick of lemon juice, add 3 tablespoons lemon juice. If you’re not sure or want a milder flavor, start with 2 tablespoons or less.

Add your sage. I had about 2 teaspoons left so that’s what I used.

Add 1 teaspoon olive oil (it adds a nice flavor touch but can be eliminated to avoid any added calories/fat).

Lastly, I added a bit of freshly ground pepper. I add no salt because the canned tomatoes already have salt (and likely so would canned beans).

Blend! You can heat a cup in the microwave or eat cold.
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18 thoughts on “White Bean Tomato Soup

            1. writerinsoul Post author

              I don’t suppose this is where I should point out you haven’t been married too long, right? >>ducks head<< Don’t hit me!

              If I was with somebody who loved food as much as I do, he’d have to be just as into fitness & health as I am, or there is every chance we’d both go down the road to ruin.

              Like

            2. Andrew Davis

              You are correct. We haven’t been married long. And for metabolism-slowed forty-somethings… exercise is an important component. We are still working on it. Enjoying the presentness and figuring it out together!

              Liked by 1 person

        1. writerinsoul Post author

          Welllll, I have come somewhat forward with the times. I now have a blender, a food processor attachment for that and a smaller Hamilton Beach personal blender – it’s a big deal for me to have this wealth of fancy appliances! What do you put in your smoothies? I have really taken to them too.

          Liked by 1 person

          Reply
          1. Angie Mc

            I’ll be writing about my smoothie shortly, connected to an upcoming post about my morning routine. I’ll link back when it’s up. While I may never love my morning smoothie for it’s taste, I so love it for it’s nutrition and ease.

            Liked by 1 person

            Reply
  1. daveb42

    I’d have to disagree with your opening sentence—we’re never out of soup season, major or otherwise. But, I definitely agree with this soup. I made it today. Since I like things spicy, I tweaked the recipe a bit. A spritz of lime juice along with the lemon, Montreal Steak Seasoning instead of black pepper, and a few drops of Dave’s Total Insanity hot sauce. (I mean a few DROPS. Not a 1/4 tsp, a few drops.) It was great. Thanks for the recipe.

    Liked by 1 person

    Reply
    1. writerinsoul Post author

      Two further thoughts… your comment reminded me to soak a bag of chickpeas tonight. I leave major soup season behind because our summers are hot/humid and I prefer/try not to use air conditioning. More like big salad season. Hmm…might need a post on that!

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      Reply
  2. Pingback: Brown rice, White bean, & Spinach salad | WriterInSoul

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