The Easy College Cookbook: 75 Quick, Affordable Recipes for Campus Life by Candace Braun Davison

Author:Candace Braun Davison [Davison , Candace Braun]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2019-11-25T18:30:00+00:00

Fire-Roasted Vegetable Soup

On rainy days, when you just want to feel cozy, there’s nothing better than this veggie-laden soup. It tastes like you spent hours roasting the vegetables, when, really, the process involves little more than a few chops of a knife and presses of a button.

MICROWAVE

15 MINUTES OR LESS

VEGAN

Serves 1

PREP TIME 10 minutes

COOK TIME 5 minutes

¼ yellow onion, diced

½ teaspoon minced garlic

1 tablespoon olive oil

½ (14.5-ounce) can fire-roasted diced tomatoes, drained

½ (4.5-ounce) can diced green chilies, drained (optional)

¾ cup frozen mixed vegetables, such as carrots, peas, and green beans

¾ cup low-sodium vegetable broth

¼ teaspoon dried thyme

Salt

Pepper

1.In a medium microwave-safe bowl, combine the onion, garlic, and olive oil and toss until the onion is coated in the oil. Microwave for 45 seconds.

2.Add the tomatoes, green chilies (if using), mixed vegetables, vegetable broth, and thyme and stir to combine. Cover with a microwave-safe plate and microwave for 2½ minutes, or until hot. Season with salt and pepper, to taste.

Preparation Tip: Instead of buying the tomatoes and green chilies separately, look for brands like Ro-Tel® that combine them in one can. The chilies aren’t vital here—they just add a little heat to the soup.

PER SERVING: Calories: 263; Total fat: 14g; Carbohydrates: 29g; Fiber: 8g; Protein: 9g

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