Tomato Soup
Prep: 5 mins
Cook: 20 mins
4 serves Serves: 4
This speedy soup has hearty Mexican flavours


  • 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


  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.

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Nutrition Information

per serving per 100g
Energy 577 kJ 197 kJ
Protein 6.8 g 2.3 g
Fat, total 1.1 g 0.4 g
— saturated 0.1 g 0 g
Carbohydrate 20.7 g 7.1 g
— sugars 9.7 g 3.3 g
Sodium 450 mg 153.7 mg
Fibre 7.7 g 2.6 g

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Comments (2)

  • Avatar

    Nice quick after school snack , afternoon snack ,we added a dollop of natural yogurt at end thanks
    Tania Adams
    Posted on: 15 Jan 20

  • Avatar

    Nice recipe but no fresh food - canned etc. Ditch the bread, pasta etc.
    Wendy Burnett
    Posted on: 11 Aug 18

Rating (1 ratings)


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