Skip to content
Skip to content

Tomato White Bean Soup

Photo attribution: David Pettijohn
Ready In: 10 minutes
Serves: 4
Dairy-freeGluten-freeLow Added SugarVeganVegetarian
This recipe can be prepared in a pot, rice cooker, slow cooker (set on high), or a microwave. It is perfect for a cold day or when you have the sniffles.

What you'll need

microwaveable bowl or rice cooker or crockpot or saucepan
Whisk or fork
Measuring spoons

Ingredients

Serves 4
4 cloves Garlic finely minced
2 teaspoons Olive Oil
15 ounces White Beans drained
24 ounces Vegetable Juice two 11.5-oz. cans or 12-oz. bottles, low sodium such as V8
2 tablespoons Horseradish prepared, optional
Black Pepper to taste, optional

Video Directions

Directions

1.

Heat garlic in olive oil. Cook until soft and fragrant. (One minute in the microwave, two minutes on the stove or rice cooker, three minutes in the crockpot)

2.

Blend beans and V8 juice until smooth. If you don't have a blender, then mash beans before stirring into vegetable juice.

3.

Heat well before adding horseradish and black pepper, with as much time as needed depending on your cooking method.

Nutrition Facts

Serving Size 0.25

Serving Per Container 4

Amount Per Serving
Calories 194
% Daily Value*
Total Fat 3 g4%
Saturated Fat <1 g5%
Sodium 416 mg18%
Total Carbohydrate 33 g12%
Dietary Fiber 6 g21%
Protein 10 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: