Tomato and Bean Soup Recipe
We’re excited to announce a new section of the Menu Planning Central blog…We’re calling it “The Recipe of The Day”. Each day we’ll share another great recipe with you.
Since we’re all still getting used to getting back into our school routine, I thought it would be appropriate to share some simpl lunch recipes with you that you can take with you to work or send to school with your kids.
Today’s recipe is a yummy tomato and bean soup that travels well in a thermos.
Tomato Bean Soup
1 Serving
- 1/2 can (8 oz) condensed tomato soup
- 1 carrot
- 1 parsnip
- 1/4 c red lentil
- 1 tsp onion powder
- 1/2 tsp garlic powder
Pour the soup in a heavy sauce pan and add 1/2 soup can of water. Grate the carrot and parsnip into the soup mixture and add the red lentil.
Season with the onion and garlic powder. Bring the soup to a boil, then simmer for 10 minutes.
Pour the finished soup into a warmed thermos.
There are many variations to this soup. Try grated zucchini. Add some leftover rice or cooked pasta to the mix. Use canned beans instead of lentils. If you use lentils be sure they are red not green lentils. Green lentils take awhile to cook down. (Of course you could add some cooked green lentils to the soup at the end).