Food and Cooking

Bean & vegetable soup. Easy to change up the beans used, and to vary the vegetables over the seasons, as well as whatever herbs & spices you like. Useful if the supermarket discounts things at the end of the day, or if they don't always have everything in stock, as you can adapt it on the fly.

Scotch broth - mix of lentils & soup barley, usually with a small amount of carrot & cabbage, but you could use any vegetable. Useful if you forgot to start soaking your beans or pulses on time, as it barely requires soaking.

Alternatively you could make an extremely strong vegetable stock, freeze that as icecube-sized amounts, then pop a couple in a pan, add water to dilute to the strength of regular stock & simmer the rest of your ingredients in that. Making the stock would take a fair bit of time as you'd have to reduce it so much, but then you'd be set up for much shorter weekly soup-making sessions. Issue here is, if you're not totally happy with a batch of stock, you're stuck with it for a lot longer than a batch of soup.