Scrounger Vegetable Stoup (Part Stew-Part Soup) |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 8 |
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this is the evolution of a tasty creation that emerged from being very poor. the idea is you take everything out of the cupboards and fridge, anything that does not go in a stew or soup goes back where it belongs, everything else goes in the pot. as such it's different every time but this is the basic idea. great for feeding crowds. will keep well in the freezer (before cheese) but not in the fridge at all so if there's any leftovers be sure to portion out and freeze right away. can be doubled or tripled without issues. if you wanted it a little healthier it works just fine with brown rice (cooked longer obviously) and low-fat cheese. you can also use reduced-sodium soy sauce and reduced-sodium/defatted broth instead of the water and the stock cube. Ingredients:
500 ml crushed tomatoes (big can) |
500 ml water |
1 cup celery (chopped) |
1 cup bell pepper (chopped, any colour) |
1 cup mushroom (chopped, or canned) |
1 cup zucchini (chopped) |
1 cup carrot (chopped) |
3/4 cup onion (chopped) |
1/2 cup green olives (chopped or whole, drained) |
500 g frozen spinach |
1 vegetable stock cube (i use a vegetarian one but oxo would work fine) |
1 tablespoon dill |
1 tablespoon oregano |
1 tablespoon basil |
1 tablespoon salt (to taste) |
1/2 tablespoon pepper |
1 tablespoon soy sauce |
1 cup instant rice |
1 cup hot water |
3 -4 cups cheddar cheese (grated, 1/2 cup per serving) |
Directions:
1. mix crushed tomatoes and a can of water in a big pot. no not that one, I said a BIG pot! bring just to a boil over med-high heat.
2. while that's heating chop veggies and add in order of what needs to cook longest (i.e. carrots, celery and onion first, then zuccini and peppers, then olives and mushrooms).
3. lower to med-low heat so it will simmer gently and stop spitting hot tomato broth at you.
4. stir in all spices and stock cube, taste and adjust.
5. add rice and second cup of water, simmer for 10-15 min until rice is cooked and flavours blended.
6. serve topped with cheese, add a spoonful of sour cream if desired.
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