Have you ever heard a friend tell you: “Oh you really like this soup? I just whipped it up using whatever I could find in my fridge, it only took 15 minutes.” And did you force and smile while thinking: “A-hole! I haven’t even found time to shower today.” Well my friends, never fear, for today you will become that a-hole! That’s right, with this simple, hearty and delicious dish, you’ll be that much-envied home chef who can magically create a scrumptious and healthy soup from scratch in no time at all using scraps from your cupboard and fridge. And bonus: it’s a one-pot meal, so clean-up is quick and painless.

Thanks to the Israeli couscous, orzo, quinoa and chickpeas, this savory soup is quite filling and has a nice backbone to it. The rich flavors of the tomatoes and red pepper really shine, and they do a great job of hiding the zucchini and carrots (which is essential for those of us who want our veggie-averse loved-ones – like my husband – to eat and enjoy this soup). It’s also versatile – if you’re more in the mood for a thick stew, just use less broth.

So get ready to make your taste buds and your body very happy! It’s a perfect meal to make at the end of a busy day. And if you share a bowl with your friends and tell them how quickly you cheffed up this yummy soup using “just a little of this and that I found in my fridge and pantry,” be sure to enjoy watching them force a fake smile to mask the fact that they’re screaming “a-hole!” inside their heads.

Super Simple Savory Multi-Grain Soup

From pantry to table: about 20 minutes
Serves: 4

½ of a large onion, chopped
1 medium red bell pepper, seeded and chopped
4 cloves garlic, chopped
1 chili de arbol, broken (optional – if you want a spicy little kick)
1 cup tomatoes, chopped
½-3/4 cup carrots, chopped
4-6 cups vegetable broth (use for if you want stew, 5-6 if you want a thinner soup)
½ cup “mixed grains” *
1 tsp dried oregano
2 zucchinis, sliced lengthwise then cut into half-moons
salt and pepper to taste
fresh lemon juice, to taste

* For your mixed grains, be sure to choose those that take the same amount of time to cook. For example, I like using Israeli couscous (which is fatter and chewier than regular couscous), quinoa, orzo and chopped chickpeas. Trader Joes has their own blend of this called “Harvest Grains,” which is quite nice.

In a large soup pot over medium-high, sauté the onion in about 1 tbsp of olive oil for 3 minutes. Add the garlic and continue sautéing for 1 minute, then add the red bell pepper and chili de arbol (if using). Continue stirring until the onion is limp and translucent. Add the tomatoes and oregano and cook for 1 minute, then add the vegetable broth and bring to a boil. Once boiling, toss in the carrots and mixed grains and stir well. Cover and simmer for 10 minutes, stirring occasionally. After 10 minutes, stir in the zucchini, cover and cook for another 5 minutes.

Season with salt, pepper and fresh lemon juice. Enjoy!