So when I was a poor university student, leaving out of home and having enough money only for the important things (read beer and good times), I basically lived off this soup. It was easy, fast, filling, tasty, and best of all, cheap.
This is the type of soup you make when you don’t want to make something but still need to eat. Better yet, it makes enough for two hearty servings so you can have it again the next day. WIN.
For those of you who don’t like to used canned veggies, you can still soak and cook the cannellini beans as you would, and instead of canned tomatoes, just blend about 6 ripe tomatoes.
But the whole point of this soup is that it’s cheap and easy and uses up most people’s pantry staples.
Tomato Veggie Soup with Basil & White Beans
1 can of diced tomatoes
1 can of cannellini beans
1 can of water (from the canned tomatoes)
1 carrot, chopped
1 small zucchini, chopped
1/2 medium leek, thinly sliced
2 cloves of garlic, crushed
1 large stalk of celery, chopped
4 basil leaves, roughly torn
1 vegan stock cube
Himalayan pink salt & freshly ground black pepper to taste
In a medium saucepan, put in all of the ingredients, except the cannellini beans & basil.
Bring to the boil, then lower heat to low-medium and cook until carrots are tender. Add beans & cook for a further 5 minutes. If it’s too thick, add some more water, but I like my soup thick. Taste and adjust seasoning as needed. Add basil. Done.
Told you it was quick. The longest part is probably cutting all the veggies.
I normally serve it with a scoop of wholegrain, like millet, quinoa or brown rice to make it extra filling if I’m really hungry or you can have it just on it’s own or add pasta to it when you add the veggies.
Another good cheap recipe that I make on a regular basis is hummus.
Here’s my recipe which has been adjusted since I first posted it a while back. I really like this one. It uses canned chickpeas because I always have them in my pantry and it’s quicker than soaking and boiling my own but you can certainly do that if you prefer. Sometimes I do this, and it still tastes the same.
OHM Best Hummus 2.0
Makes approx. 450 mLs.
1 can of chickpeas, rinsed well and drained
2 TBS of unhulled tahini (or hulled, whatever you’ve got)
1 lemon, juiced
1 clove of garlic
1/2 tsp of cumin
1/4 cup of water
Place all ingredients in a blender and process until smooth and creamy.
To make beetroot hummus, I just add 1/4 of a small beetroot to the mix.
Peas, love and mungbeans