Scrounger Vegetable Stoup (part Stew-part Soup)

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

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)

Recipe

• 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.