Scrounger Vegetable Stoup (Part Stew-Part Soup) Recipe

Name: Scrounger Vegetable Stoup (Part Stew-Part Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); ¾ cup onion (chopped); ½ 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); ½ 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)

Servings: persons

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)
¾ cup onion (chopped)
½ 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)
½ 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)

1
mix crushed tomatoes and a can of water in a big pot.
2
no not that one, I said a BIG pot!
3
bring just to a boil over med-high heat.
4
while that's heating chop veggies and add in order of what needs to cook longest (i.e.
5
carrots, celery and onion first, then zuccini and peppers, then olives and mushrooms).
6
lower to med-low heat so it will simmer gently and stop spitting hot tomato broth at you.
7
stir in all spices and stock cube, taste and adjust.
8
add rice and second cup of water, simmer for 10-15 min until rice is cooked and flavours blended.
9
serve topped with cheese, add a spoonful of sour cream if desired.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 500 ml crushed tomatoes (big can), 500 ml water, 1 cup celery (chopped), 1 cup bell pepper (chopped, any colour), and more.

Yes, Scrounger Vegetable Stoup (Part Stew-Part Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scrounger Vegetable Stoup (Part Stew-Part Soup)

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