In an effort to eat more vegetables, but spend less time in a hot kitchen for the remainder of the summer I turn my gaze upon soup.  Anything that I can let hang out on the stove relatively unsupervised while it becomes a meals is fine by me.

Soup is easy, and putting together the right combination of flavorful ingredients can yield fantastically satisfying results.  That’s what happened the week I found myself needing to eat but too sick to stand around and wait for lunch to be made. So here’s my take on a simply satisfying soup.

Vegetable Soup

2 c vegetable stock
1 c water
1 can (14 oz) tomato sauce
1 can (15 oz) green beans
1 can (15 oz) kidney beans
2 carrots, chopped
2 small potatoes, peeled and chopped
1/2 tsp italian seasoning
salt & pepper
1/4 c star pasta, or other small pasta

Place all your ingredients minus the pasta into a pot with a lid.  Turn your heat to medium, stir everything together, and put the lid on.  That’s really it.  Let this simmer for 25-30 minutes, or until all your veg is tender enough to you liking.  Uncover and pour the pasta into the soup.  Cook for 5-7 more minutes, or until the pasta is just tender. This recipe does make quite a bit of soup, so be prepared for leftovers. I bet you could freeze this if you wanted it for much later.  But for now…

Ta-dah!  Delicious soup that you can count on to fill you up without taking up all of your time.