1 1⁄2 Cup (24 tbs), rinsed and drained (Or Canned)
Bean cooking liquid/Vegetable broth / water
1⁄2 Cup (8 tbs)
Apple juice concentrate
Basic white sauce
2 Cup (32 tbs)
Combine 1/2 cup of the water with the onion, celery, paprika, basil, thyme, and pepper in a large soup pot. Cook over medium-high heat, stirring often, for about 5 minutes, or until the onion is soft.
Lower the heat to medium. Stir in the remaining cup of water and the tomatoes and their liquid. Add the beans, bean cooking liquid, and apple juice concentrate. Cover and simmer for 15 minutes, stirring occasionally.
Add the Basic White Sauce and heat gently, stirring frequently, until the soup is very hot and steamy. Season with salt to taste.
Stored in a covered container in the refrigerator, leftover Tomato Soup with White Beans will keep for up to 3 days.
Do you like tomato soup? Buying it off the rack is convenient and quicker for sure. What if you could cook up a tomato soup from scratch, in the same time, and plus have it healthier and more nutritious? Katherine shows you how! Watch and learn!