Recently I've been using various cheap tinned beans in my homemade soups - increases the quantity, adds more fibre and protein and, if you blend the soup, makes them beautifully thick and creamy.
Yesterday I made tomato and baked bean....I've made it before and usually do blend it with my stick blender, but this time left it chunky as I'd mistakenly used the wrong pan. I usually do soups in my old and somewhat battered deep aluminium pan, but due to neuralgia and blocked sinuses making my brain foggy yesterday, I accidentally used my best non-stick saucepan instead. Not wanting to risk scratching the pan with my stick blender, I left the soup chunky and husband said he preferred it that way.
I fried a large chopped shallot and 4 diced bendy carrots (found in the fridge drawer, I'd forgotten they were there) in some oil until softened (nobody likes hard half raw onion in a soup). Then I added a can of chopped tomatoes and one of value range baked beans, a crumbled stock cube and rinsed out both cans with water (full can each), pouring that in as well. I also threw in a handful of red lentils (more bulk and protein), a big squirt of tomato puree and big shake of Italian seasoning. Bit of pepper but no salt as there's enough in the canned beans and stock cube. Brought to the boil, then lowered the heat and simmered for about 20 mins....I had to add more water (boiled from the kettle) as the lentils absorbed a lot.
Just before serving, I stirred in a couple of dessertspoons of Greek yogurt to add some extra creaminess. We had a bowlful each with a sprinkle of grated cheese on top. Made enough for 2 days...although husband would happily have eaten a 2nd bowl yesterday, but I'm trying to cut down on our portion sizes - he did have a hunk of bread with his.
So the rest of the soup for lunch today, I'm doing a sausage, potato and peppers traybake for dinner.