Tomato Veggie Soup

This is one of my favorite inventions so far. It's practically nothing but vitamins, and it tastes really good.

Stats
Cost to make: $5.75*
Portions: 4
Pain-in-the-Ass Factor: Moderate
How Long Until Dinner: 50 minutes (Active Kitchen Time: 30 minutes)


Notes

I use canned tomatoes, but if you have access to fresh farm stand tomatoes, it would really take this recipe to the next level. Be sure the tomatoes are very ripe.

It's not completely necessary to roast the peppers, but you'll lose a big part of the flavor profile if you don't. If you choose not to, add the chopped peppers while cooking the onion and garlic. Saute until they are softened before adding the tomatoes. 

If you want some carbs in your meal, you can add some cooked rice or pasta to this soup. It would also be quite good with toast.

Down to Business

1 lb sweet peppers (miniature or bell, or whatever you want)
1 large onion, or 2 small onions, chopped
1 cup diced carrot
1 tablespoon chopped garlic 
1 28 oz. can diced tomatoes
2 tablespoons tomato paste
3 cups water
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon caynne
1/2 teaspoon basil
salt and pepper
1 1/2 cups frozen chopped spinach, or 3 cups fresh
1 1/4 cups any cooked beans, I prefer garbanzo
2 tablespoons heavy cream

First, roast the peppers. This is easiest if you have a gas stove, you can roast them directly on the grate. You get the best flavor out of the peppers if they come into direct contact with a flame. If you have a barbeque, you could do this on there as well. Blister the skin on each side until slightly blackened.

 If you don't have a gas stove, get a pan as hot as possible. Anything cast iron is best. This is a cast iron tortilla cooker, and does the job nicely.

Next, cut the peppers into strips. Discard the stems and seeds.

 

Hard part over! Now heat the oil or butter in the pan and saute the carrots, onions, and garlic until slightly browned. Add the peppers, tomatoes, tomato paste, and water, and bring to a boil. Add  rosemary, thyme, and cayenne. Simmer about 20 minutes, or until all the veggies are soft. Add the basil.

Transfer to a food processor or blender and blend until you have a smooth puree.

Return to the stove and add the cooked beans and spinach. When spinach is wilted, swirl in the cream and serve.

Price Breakdown*

High quality canned tomatoes are important. I buy mine for $2.00 per 28 oz can at Trader Joe's.

Peppers are another supermarket rip-off. They are a good candidate from an ethnic food store. I get 2 pounds of sweet peppers for $3.00 at my Korean market. Almost any pepper can be had for dirt cheap at our Mexican market. Shop around!

*Obviously, food prices will vary depending on where you live and what's available to you.