Healthy Options, Soup, Vegetarian
January 5, 2015
4 hrs 15 mins
800g tinned chopped tomatoes
400g red kidney beans
1 chopped onion
Chopped clove of garlic
2tbsp tomatoe puree
2 tbsp olive oil
2 tbsp Worcester sauce
Lots of paprika
Salt and pepper
1Add all to slow cooker on high for 3 hours then low for 1 hour, may need to add water throughout cooking
Submitted by Sara Grinter
July 28, 2020
I added extra water as it was very thick and I have been using is as a base for spag bol rather than soup. Added some more garlic. Good for the freezer.
July 1, 2019
Loved this soup, so tasty, will deffo be making it again as the hubby and kids loved it, the spices really complimented each other
June 17, 2018
Bland, absolutely not a soup despite heaps of added water. Much tastier veg loaded soups and recipes to be had. Waste of my time and ingredients, very disappointed.
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