Tomato and Kidney Bean Soup Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

1 stalk celery, chopped
1/2 carrot, grated
1/2 onion, chopped
1 fresh chili pepper, chopped , adjust size or number to suit your taste
1 (400 g) can kidney beans
1 liter tomato juice

Directions:

In a large saucepan fry the celery, carrot, onion and chilli for about 5 minutes.
Add the kidney beans (once drained and washed) and the tomato juice.
Bring to the boil and blend with a stick blender.
Season to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	21.07 Kcal (88 kJ)
Calories from fat	0.09 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Cholesterol	0.01mg	0%
Sodium	26.17mg	1%
Potassium	164.43mg	3%
Total Carbs	4.67g	2%
Sugars	2.42g	10%
Dietary Fiber	1.4g	6%
Protein	0.81g	2%
Vitamin C	24.1mg	40%
Vitamin A	0.1mg	3%
Iron	0.2mg	1%
Calcium	18.2mg	2%

Amount Per 100 g
Calories	32.34 Kcal (135 kJ)
Calories from fat	0.14 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Cholesterol	0.02mg	0%
Sodium	40.16mg	1%
Potassium	252.32mg	3%
Total Carbs	7.16g	2%
Sugars	3.71g	10%
Dietary Fiber	2.15g	6%
Protein	1.24g	2%
Vitamin C	37mg	40%
Vitamin A	0.2mg	3%
Iron	0.2mg	1%
Calcium	28mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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