A comforting and flavorful tomato and bean stew, perfect for a cozy meal.
Peel and finely chop the onion and garlic.
Chopping the onion and garlic finely ensures they cook evenly and release their flavors.
Heat a large pot over medium heat and add a drizzle of oil. Sauté the onion and garlic until softened.
Stir frequently to prevent the garlic from burning, as it can turn bitter.
Dice the tomatoes and carrot, then add them to the pot. Cook until the tomatoes start to break down.
Adding the carrot provides a natural sweetness to balance the acidity of the tomatoes.
Stir in the Worcestershire sauce, Tabasco sauce, and paprika. Pour in enough water or stock to cover the vegetables. Bring to a boil, then reduce to a simmer and cover.
Simmering covered helps retain the moisture and meld the flavors together.
If you prefer a smoother texture, blend the soup using a blender or immersion blender. Otherwise, leave it chunky.
Blending part of the soup can create a creamy texture while keeping some chunks for variety.
Rinse and drain the beans, then add them to the pot along with the chopped parsley. Simmer uncovered for an additional 5 minutes.
Adding the beans at the end ensures they don't overcook and retain their texture.
Serve the stew hot, garnished with additional parsley if desired.
Serving with a slice of crusty bread can make this dish even more satisfying.
