Tomato Soup

(with hidden beans)

Pictured: tomato soup with homemade bread.

Original recipe from me. :)

Tomato soup from a can may have its place, but this version carries a nutritional, filling boost that our whole family loves!

Ingredients:

• 1 T olive oil
• 1 onion, diced OR 1 t onion powder
• 1-2 garlic cloves, minced, OR 1 t garlic powder
• 2 carrots 
• 1 celery stalk
• 1 T bouillon
• 3 c (2 cans) tomatoes, pealed and diced
• opt (for a protein boost): 1 1/2 c (1 can) cooked black beans or white bean puree
• dried or fresh basil to taste
• salt & pepper to taste

Directions:

1. In a medium pan over medium heat, warm oil and saute veggies.  
2. Scrape mixture into a blender, adding seasonings and some or all of the tomatoes.  Puree until desired consistency is reached.
3. Return to pan and bring soup to desired temperature. Season with salt and pepper. Serve with cheesy bread or cheese herb biscuits.
4. Leftovers make some lovely next-day dishes! 
1. Mix 1 c tomato soup with 2 c macaroni and cheese for a creamy tomato mac.
2. Use 1 c tomato soup as an enchilada sauce base, replacing the can of tomatoes.