Ready in: 30 minutes
Complexity: very easy
- ½ cup tomato paste
- ½ cup cooked mashed beans
- 6 cups vegetable stock
- 1 teaspoon thyme
- ¼ teaspoon marjoram
- 6 unpeeled potatoes, scrubbed and cut in 1-inch chunks
- 1 cup diced carrots
- 1 cup sliced celery
- 1 cup fresh corn kernels
- 1 clove garlic, minced, or 1 onion diced (optional)
In an 8-quart soup pot, whish the tomato paste and mashed beans into the stock until smooth. Add the seasonings and half of the potatoes, and simmer for 30 minutes over medium heat.
With a slotted spoon, remove the potatoes and puree in a blender or food processor with 1 cup of the liquid.
Return the potatoes to the soup pot, and stir into the stock to thicken.
Add the remaining potatoes and other vegetables, and simmer over medium-low heat for 30 minutes, or until the vegetables are tender.