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
In a small saucepan, cook farro or quinoa according to directions on package.
Meanwhile, in another small saucepan, pour can of tomatoes, taco mix or seasoning and begin to heat.
If necessary, cut vegetables into bite-sized pieces. Soften vegetables and squash in the microwave until tender, 4-6 minutes.
After about 10 minutes of simmering, add beans, squash, and cooked farro. Simmer for additional 5 minutes.
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.
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.