Easy to Do it Yourself Recipes

Yellow Bean Tomato Zoup

a Recipe by Jake Nobello

Ingredients:

2 stalks of celery, chopped

Fresh parsley, chopped

1 cup yellow beans, trimmed and chopped

1 cup mushrooms, sliced

1 onion, chopped

1 teaspoon tomato paste

Salt and pepper to taste

Himalayan salt (optional)

Oregano spice (optional)

Basil, chopped (optional)

2 tablespoons butter

1/2 cup water

1 can (14 ounces) of tomato soup

1-2 cups water or milk (adjust to desired consistency)

Dill spice (optional)

2-3 tablespoons sour cream

For the Toasted Pita or Bread (Optional):

Pita bread or slices of bread

Butter

Salt and pepper

Oregano spice

Rosemary spice

Instructions:

In a soup deep saucepan, combine the chopped celery, fresh parsley, yellow beans, sliced mushrooms, and chopped onions.

Add the tomato paste, salt, pepper, Himalayan salt (if using), Oregano spice (if using), and chopped basil (if using) to the saucepan.

Fry the vegetables in 2 tablespoons of butter and 1/2 cup of water until they soften and release their flavors, stirring occasionally.

Once the beans and celery are cooked to your desired tenderness, taste the soup and adjust the seasoning if needed.

Now, add the can of tomato soup to the saucepan along with 1-2 cups of water or milk, depending on your preferred consistency. Stir everything together.

Optional step for preventing curdling: If you're using sour cream, add it at the beginning with the butter and onions.

Let the soup boil on medium temperature for about 5-8 minutes to allow the flavors to meld.

Remove the saucepan from the heat and let it sit for 2 minutes.

If you want to add some dill spice, sprinkle it over the soup now.

Stir in 2-3 tablespoons of sour cream to add creaminess and a tangy note to the soup.

Optional Toasted Pita or Bread:

Preheat your oven to 400°F (200°C).

Spread butter on the pita bread or slices of bread.

Sprinkle salt, pepper, Oregano spice, and rosemary spice over the buttered pita or bread.

Place the prepared pita or bread on a baking sheet and toast in the oven for about 3 minutes or until golden brown.

Serve the Tomato Yellow Bean Soup hot with a dollop of sour cream on top, and enjoy it with the optional toasted pita or bread on the side. This recipe makes approximately 3 servings.

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