Quick Veggie Soup

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This is my go-to quick veggie soup recipe. The variations with different veg are endless so feel free to play around!

serves: 2
takes: 10 minute
2 cans tomatoes (400g / 14oz each)
1 can white beans (400g / 14oz)
2 zucchini, finely sliced into rounds
1 small jar red peppers, drained & rinsed
1 tablespoon soy sauce

1. Combine tomatoes and beans in a large saucepan, including the canning liquid from the beans.

2. Add zucchini and peppers and soy sauce and bring to a boil.

3. Simmer rapidly for about 10 minutes or until the zucchini is tender.

4. Taste, season and stir in 2 tablespoons olive oil for richness, then serve.

Prepare Ahead?

Will keep in the fridge for up to a week, or longer.

Variations

gluten-free – be sure and use tamari, a wheat-free version of soy sauce.

carnivore – simmer some sliced sausages, chicken, ham or bacon in the soup until just cooked.

different veg – feel free to add any veg you like to this soup. You’ll need to adjust the cooking time so the veg are tender. In winter I tend to go for greens such as spinach or kale instead of the zucchini.

home grilled peppers – feel free to either grill your own red bell peppers (capsicum) or just chop up fresh red bell peppers (capsicum) and simmer in the sauce until tender.

more flavoursome – serve with a dollop of pesto or some fresh basil leaves.

legume-free – replace beans with 1 1/2 cups stock or water and 2 large handfuls cooked pasta or cooked whole grains.

carb lovers / more substantial – serve with crusty bread and butter.

paleo (gluten, grain + dairy-free) – replace beans with extra zucchini.

more veg – add frozen peas.

Waste Avoidance Strategy

tomatoes, white beans, red peppers, soy sauce – pantry.

zucchini – will keep in a plastic bag in the fridge for a few weeks. Best not to freeze as they will be really mushy when defrosted.

Problem Solving Guide

too bland – season with salt & pepper and more soy sauce.

too dry – toss in some more olive oil.

Serving Suggestions

Great on its own.

You could take it up a knotch by serving with a dollup of pesto or grating over some brazil nuts to look like parmesan. A handful of fresh basil leaves or parsley would also be lovely.