Tomato Bean and Cheddar soup

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One of the easiest and tastiest recipes I use is from a cook book I have called Basic Shelf Cookbook. I swear, this book has been a lifesaver over the years, especially on my journey to find easy ways to save money on our grocery bill.

I try to cook everything we eat from scratch, and although some of our foods come from cans (veggies and fruits) most of it is healthy and tries to incorporate at least 3 of the food groups.

Here is the varied version of Tomato, Bean and Cheddar soup that I use

1 large can (798 ml) of beans in tomato sauce  or about 3 1/2 cups of baked beans

1 large can (798 ml) of diced tomatoes, or about 3 1/2 cups if you use fresh. I use the one with spices already added.

1 can of water

salt and pepper to taste. you can also add other herbs and spices to your liking, such as parsley, Italian seasoning or garlic.

About a cup of cheese, cheddar or any other kind you’ll enjoy

Mix all together in a large saucepan and bring to a boil. Simmer for about 15 minutes and serve with grated cheese on top.

I also usually serve with garlic bread (with garlic spread from scratch) or sandwiches.

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