Quick and Easy Tomato Soup

By Didi Gorman 

Our soup today is ideal for busy people. We’re going to take a few shortcuts which will save us a lot of time: We’ll use some frozen vegetables and dried herbs instead of fresh ones, and the result is going to be just as delectable.

Preps: 20 minutes (cook time: 50 minutes)
Makes: 1 large pot

You will need:
3 jars strained tomatoes (680 mL each)
1 small white cabbage, coarsely shredded
4 ripe tomato, coarsely chunked
500 g frozen green or yellow beans
500 g frozen vegetable mix of your choice
Water to cover most of the vegetables (leave an inch or two of uncovered veggies)
Seasoning: salt, cracked black pepper, sweet paprika, onion powder, garlic powder, dried dill, dried oregano

How to make it:
1. In a large pot combine all ingredients. Season to taste.
2. Simmer, covered, on medium-high heat, stirring from time to time, until veggies are tender and cabbage is translucent.

Serving options:
As soup with rice or pasta
As a vegetarian pasta sauce
As a dip or salsa, with a slice of bread

As with many dishes of this type, the soup will taste even better the next day, once the flavors have had time to set.