Scrounger Vegetable Stoup (Part Stew-Part Soup)

• 500 ml crushed tomatoes (big can)
• 500 ml water
• 1 cup celery (chopped)
• 1 cup bell pepper (chopped, any colour)
• 1 cup mushroom (chopped, or canned)
• 1 cup zucchini (chopped)
• 1 cup carrot (chopped)
• 34 cup onion (chopped)
• 12 cup green olives (chopped or whole, drained)
• 500 g frozen spinach
• 1 vegetable stock cube (I use a vegetarian one but oxo would work fine)
• 1 tablespoon dill
• 1 tablespoon oregano
• 1 tablespoon basil
• 1 tablespoon salt (to taste)
• 12 tablespoon pepper
• 1 tablespoon soy sauce
• 1 cup instant rice
• 1 cup hot water
• 3 -4 cups cheddar cheese (grated, 1/2 cup per serving)

1. mix crushed tomatoes and a can of water in a big pot.
2. no not that one, I said a BIG pot!
3. bring just to a boil over med-high heat.
4. while that's heating chop veggies and add in order of what needs to cook longest (i.e.
5. carrots, celery and onion first, then zuccini and peppers, then olives and mushrooms).
6. lower to med-low heat so it will simmer gently and stop spitting hot tomato broth at you.
7. stir in all spices and stock cube, taste and adjust.
8. add rice and second cup of water, simmer for 10-15 min until rice is cooked and flavours blended.
9. serve topped with cheese, add a spoonful of sour cream if desired.

celery, bell pepper, mushroom, zucchini, carrot, onion, green olives, vegetable stock, dill, oregano, basil, salt, pepper, soy sauce, instant rice, water

Taken from www.food.com/recipe/scrounger-vegetable-stoup-part-stew-part-soup-328814 (may not work)