I got this recipe from a YouTube video Allison Pacino made. I never thought to use spaghetti sauce as a base for tomato soup and thanks to her, it’s now a favourite of mine. I modified hers a bit. Feel free to add whatever veggies you like to it, I think almost anything would work.
- 500 g jar of tomato-based spaghetti sauce (I used spinach and cheese but I think any kind would work well
- 3 c. water
- 1/2 c. frozen corn (it’s just easier and it’s better for you than canned)
- 1/4 c. quinoa (you could use rice if you want but there are more benefits with quinoa)
- a handful of sliced mushroom (how’s that for a measurement???)
Rinse quinoa in a sieve until the water runs clear. Mix all ingredients in a microwave-safe dish and microwave for 5 minutes. Stir. Microwave for an additional 5 minutes or until quinoa is cooked (times depend per microwave).
You can cook all ingredients in a medium pot on the stove for about the same amount of time. If you want a thinner soup, add more water until the desired consistency is reached (about 1/2 c. at a time).