This is what I call “clean out your fridge” soup. Start with a can of fire-roasted tomatoes, or peeled whole tomatoes, and add whatever semi-sketchy vegetables that are left in your fridge that you were considering tossing, add some spices (or taco seasoning for a shortcut), some beans, some grains, and simmer your way to a comforting meal.

Clean out your fridge and pantry with this soup, and enjoy every single bite along the way. Full of vegetables, grains, and legumes – this meal is a healthy and hearty way to fill up. Garnish with avocado, cilantro, cheese, vegan cheese, or whatever else floats your boat. My favorite way to eat soup like this is with 3-minute microwave tortilla chips, which prevent me from throwing away stale tortillas.

This is 1 of 7 meals from the round-up How to Make a Week’s Worth of Vegan Meals for Under $30 From Trader Joe’s.

Farro, Bean and Vegetable Soup with Microwave Tortilla Chips

  • Prep Time:5 minutes
  • Cook Time:10 minutes
  • Total Time:15 minutes
  • Servings:1-2
  • Easy


  • 1 can plum tomatoes or fire-roasted tomatoes
  • 1 cup vegetables (suggested: broccoli, cauliflower, carrots)
  • 1/2 cup peeled cubed sweet potatoes or squash
  • 1/4 cup uncooked farro or quinoa
  • 2-3 teaspoon Taco Seasoning Mix (or a mix of cumin, cayenne, and paprika)
  • 3/4 cup beans (suggested: mix of chickpeas, edamame, and black beans)
  • 2-3 tortillas
  • 1/2 cup salsa (optional)
  • Cubed avocado, for garnish (optional)
  • Cilantro, for garnish (optional)
  • Vegan cheese, for garnish (optional)
  • Step 1

    In a small saucepan, cook farro or quinoa according to directions on package.

    Photo by Katherine Baker
  • Step 2

    Meanwhile, in another small saucepan, pour can of tomatoes, taco mix or seasoning and begin to heat.

    Photo by Katherine Baker
  • Step 3

    If necessary, cut vegetables into bite-sized pieces. Soften vegetables and squash in the microwave until tender, 4-6 minutes.

    Photo by Katherine Baker
  • Step 4

    After about 10 minutes of simmering, add beans, squash, and cooked farro. Simmer for additional 5 minutes.

  • Step 5

    Meanwhile, cut tortillas into fourths. Place one tortilla chip at a time on a plate and microwave for 2 minutes, flip, and microwave for an additional minute until crisp.

  • Step 6

    Transfer soup to bowl and serve with microwave tortilla chips (which make for excellent dunking) and cilantro, hot sauce, avocado, or whatever else your heart desires.

    Photo by Katherine Baker