Tomato and Bean Soup

In dark winter months, when it’s freezing outside, all I crave for is a good bowl of soup #comfortfood . As much as I love home made soups for various reasons ( weight loss being one of them), I have to admit I don’t cook them as often as I would like to. In an ideal scenario , I see myself cooking soup every other day. But in practical life ( the Real life ), there is no such thing as an ideal situation. We have soup once in a week and sometimes cooking fresh soup from scratch is a struggle. In my hind sight, I’m always thinking of ways to add them to our weekly meals. For many soups, I usually keep tomatoes as the base ingredients and then start building up my soup recipes from there on. It’s for the first time ever that I have used canned tomatoes in my cooking. I’m one of those who will roast or grill the tomatoes for all of my recipes. So using canned tomatoes for this recipe was a huge thing. Infact it’s totally new to my cooking style.  I have always thought of trying canned tomatoes and this soup was just the right recipe to start with. It is ready in less than 30 minutes and will be gone in less than 10 minutes !!  This recipe is totally vegan and to make it gluten free , just skip the toast.



Cooking Time: 15 Minutes

Ready In: 20 minutes

Level: Easy

Course : Appetizer/ Main

Serves: 2



 2 teaspoons olive oil plus more for toast

3 cloves garlic, thinly sliced

1 14 oz can of diced tomatoes with juice

1/3  cup Garbanzo Beans, boiled

1/3  cup Black beans, boiled

1/3 cup Corn, boiled

1.5 cups of water

1 teaspoon salt

¼ teaspoon black pepper, freshly ground

1/2 teaspoon roasted cumin powder

2 slices bread ( I’ve used French bread )

Shredded Basil , for garnish ( optional )



In a medium skillet, heat oil and cook garlic on medium heat. In two  minutes when garlic turns golden , add the tomatoes , beans , corn, water, salt, pepper and cumin powder. Bring the mixture to a boil and then simmer on low heat for  6 minutes.

Meanwhile brush the bread with oil and toast it in a pan until golden. Place one slice in each of the two bowls. Spoon the soup in the bowls and sprinkle shredded basil leaves. Serve immediately.



Recipe Notes

You can make it gluten free by skipping the toast.  You can throw in some cooked quinoa or brown rice to complete the meal.

By all means , add your favorite beans instead of the ones I have used. Now that you have the recipe ,  it’s your turn to get creative and play with the ingredients.

If you make this soup, do share on my Facebook page or tag Polkadotsandcurry on Instagram.

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Any questions ? Post them in the comments below.

Happy Cooking !



  1. I love this soup. Quick and easy soups are my favorite. I love using canned tomatoes without adding preservatives etc for soups. I have my cupboard filled with beans and canned vegetable but I buy certain vegetables fresh because they taste better than canned ones. For instance string beans. I don’t like canned string beans at all.

  2. This is a lovely one I would like to try. Delicious.

  3. This recipe looks amazing and I love how you have added the corn for some sweetness.

  4. Love this soup! It is so good! 🙂

  5. this bowl looks like a giant warm hug on a snowy day in chicago!

  6. Easy, healthy, and filling. This looks like a great quick meal!

  7. This looks so incredibly warm and satisfying. What a treat it must be on dark, cold days. I love using canned tomatoes in certain recipes, they definitely have their uses, adding a deeper flavour.

  8. I don’t eat beans, but my mother would love this soup. Sharing this recipe with her.

  9. This looks like a perfect hearty winter soup!!

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