2 tbsp. sunflower oil
3 onions, finely chopped
2 cloves garlic, crushed
2 1/2 lbs. tomatoes, peeled and quartered
1 bay leaf
1 tsp. dried thyme
Salt and pepper
2 cans chicken broth (3 3/4 c.)
1 tbsp. fresh parsley, chopped
1 lb. cooked and drained soup beans (optional)

Heat the oil in a saucepan. Add the onions and garlic and fry until the onions are soft, but not brown. Stir in tomatoes, bay leaf, thyme, salt and pepper to taste. Cook gently, stirring occasionally, for 20 minutes or until mixture is slightly thick. Add chicken broth. Bring to the boil and stir well. Turn to simmer, add the cooked beans, if you prefer, and cook complete soup for 5 minutes. Can be frozen, after cold. Serves 4.