Quick Veggie Soup

You can cook healthfully and quickly at the same time. Use this recipe as a base and add your favorite veggies along with your favorite seasonings. The 2-step cooking process helps prevent a watery soup.

Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1 cup eggplant, cubed
  • 1⁄2 cup chopped yellow bell pepper
  • 1⁄2 cup chopped red bell pepper
  • 1⁄4 cup chopped onion
  • 2 cans (14 oz.) stewed tomatoes, undrained
  • 1 cup broccoli florets
  • 1⁄2 cup water
  • 1⁄2 tsp. dried basil
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. freshly ground black pepper
  • 1⁄4 tsp. garlic powder


  • In a microwave-safe 2-quart casserole dish, combine eggplant, bell peppers, and onion. Cover with plastic wrap. Microwave for 5 minutes on high. Stir after 2 minutes.
  • Drain well in a colander, patting dry with paper towels. Wipe casserole dish dry with a paper towel, returning drained vegetable mixture to casserole dish.
  • Add remaining ingredients to vegetable mixture. Cover with plastic wrap. Microwave for 9 to 10 minutes on high, stirring every 3 minutes. Serve hot.