Meatless tomato-bean soup

800 g red canned beans

400 g tomatoes

1 onions

1 sweet pepper

1 garlic clove

1 carrots

1 l water or broth

2 tbsp. tomato puree

black pepper

parsley

salt

Wash the tomatoes, make each cut in the shape of a cross, dip in boiling water for a minute, remove, rinse with cold water, remove the skin, cut the flesh into cubes.

Dice bell pepper, grate carrot, finely chop the garlic and onion.

In a saucepan with a thick bottom to heat the sunflower oil, fry until Golden brown onions, add the garlic, carrots and peppers, fry for 3 minutes, add the tomatoes, cook for another 4 minutes, add half of the beans, drain the liquid, tomato puree, pour the broth or water, bring to boil, simmer on low heat for about half an hour.

Let cool slightly and blender to bring the soup to the consistency of mashed potatoes.

Put the soup on the fire, add the remaining beans, also drain the liquid, add salt and pepper, bring to boil, cook for 3-5 minutes

Served meatless tomato-bean soup hot, sprinkled with parsley.