Mine are all vegetarian but could add meat if you wish.
Chickpea and parsley (looks a bit like dishwater when done but tasty and healthy)
2 white onions, chopped and gently fried till translucent
as much garlic as you like
2 tins of chickpeas
huge bunch or parsley, chopped
good quality veg stock
lemon juice
pepper
Cook onions as above, add garlic for 30 seconds. Add all other ingredients except for lemon juice and pepper. Bring to the boil and simmer for a few minutes then blend and season to your taste with the juice and pepper. I always serve sprinkled with a bit of parmesan.
Red pepper, lentil and rice.
Half a red pepper, chopped
Onion chopped
Garlic chopped
Fry the above till soft then add a tablespoon of ted lentils, a tablespoon of rice and fry for a coiple of minutes with a teaspoon of smoked paprika and chilli to taste. Add a tub of passata and a little bit of water to loosen. Cook until rice and lentils are soft (don’t add salt before this stage as it stops the lentils cooking) and add stock to the thickness you want your soup. Season to taste and add fresh parsley or coriander.
Minestrone is a good one as you can use any veg you have along with onion and garlic base (celery, carrot, broccoli, green beans, courgette, pepper) chopped small and add in a small amount of potato, spaghetti snapped into short lengths and beans. I use passata again but a tin of tomatoes would work too and add stock once the veg and pasta is cooked. I also add any dried herbs and maybe some fresh at the end. You can richen the flavour with marmite or worcester sauce etc. Sorry to any Italians out there!