Red Bean and Tomato Soup

Makes 2 servings


  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 stalk celery, chopped
  • 1 tsp canola/olive oil blend
  • 1 cup canned red kidney beans, drained
  • 1 - 1/4 cups canned diced tomatoes, blended
  • 2 Tbs Italian herbs
  • Salt and pepper to taste
  • 1 cup water


  1. Saute the onions, garlic, and celery in the olive oil over medium-low heat for about 5 minutes in a medium saucepan, stirring often. 
  2. Blend the kidney beans, tomatoes and herbs in a blender for 2 to 3 minutes.  Add to the pot along with 1 cup of water. 
  3. Cook for 15 minutes. 
  4. Season to taste.