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.

Healthy tip!

Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.

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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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