This easy Vegetable Soup recipe is packed with goodness and is perfect for the whole family! It is made with simple ingredients, can be adapted to suit your taste and best of all can be ready to enjoy in a little under 40 minutes. Both regular and Thermomix cooking methods are included.
For more simple soup recipes – check out this post.
If you are looking for a recipe that’s a great way to clear out the leftover vegetables in your fridge, this Vegetable Soup recipe is for you. Packed with a yummy assortment of vegetables, this soup is a tasty way to get some extra goodness into your entire family. You can make this recipe a day or two in advance (so it’s great if you are meal prepping) and it’s also freezer friendly too.
You will also love:
- Ready in under 40 minutes – the ultimate weeknight dinner.
- Full of flavour – loaded with veggies, this soup will please everyone.
- Serves a family – this recipe will serve four adults.
- Freezer friendly – make a batch and store in your freezer for an easy meal.
Ingredients
You will find the full list of ingredients and both the regular and Thermomix cooking methods in the recipe card below.
- Vegetable Stock – homemade or store bought is fine.
- Diced Tomatoes – you will need one tin.
- Brown Onion
- Capsicum
- Zucchini
- Carrots
- Celery
- Beans – either frozen or fresh can be used.
- Dried Mixed Herbs
- Cornflour
Method
Step 1. Chop or grate the vegetable (depending on your preference) and place them all (aside from the beans) into a large saucepan (or Thermomix) and cook.
Step 2. Add the stock, tomatoes, cornflour, beans and mixed herbs and simmer.
Step 3. Allow the soup to slightly reduce and set aside to cool slightly before serving.
Tips for Making this Family Friendly Vegetable Soup Recipe:
- You can omit/add or substitute vegetables to this recipe based on what you have in your fridge and pantry. This soup is also great with corn kernels, peas, broccoli or potato too.
- This soup is freezer friendly and can be stored for up to two months.
- For a ‘meatier’ option, you can add cooked shredded chicken or bacon to this recipe. Also you can add tinned beans to this recipe, we like it added with a 4 bean mix or kidney beans.
This recipe easily serves our entire family with a little leftover for lunch the next day. Alternatively you will also get four adult serves from this recipe. To help the kids enjoy this meal, I like to grate the vegetables finely (which also helps them to cook quicker) and then I sprinkle some grated cheese over the top of their soup and add a couple of buttery toast ‘soldiers’ for them to dunk into their bowl – which they LOVE to do!
More Soup Recipes you may enjoy:
- Potato Bacon and Leek Soup
- Simple Chicken Noodle Soup
- Thermomix Minestron Soup
- Easy Chicken Tortilla Soup
- Chicken and Corn Soup
- Thermomix Tomato Soup
Vegetable Soup Recipe
Equipment
- Large Saucepan
- Thermomix if using
Ingredients
- 800 mls vegetable stock if cooking conventionally. 800 grams
- 400 gram tin of crushed tomatoes
- 20 grams olive oil
- 2 garlic cloves crushed
- 50 grams onion (approximately ½) finely chopped
- 100 grams zucchini 1 zucchini – grated.
- 100 grams red capsicum approximately ½ – finely chopped.
- 1 celery stalk finely chopped
- 50 grams carrot approximately 1 carry -grated
- 1 cup green beans chopped into small pieces
- 1 tablespoon dried mixed herbs
- 1 tablespoon corn flour
- pinch salt and pepper
Instructions
- Add the olive oil to a frying pan along with the crushed garlic, onion and and celery and cook for 4 – 5 minutes or until the onion turns translucent.
- In a large saucepan, add the vegetable stock and place onto the stove on a medium heat. Add the cooked onion/garlic and celery pieces, crushed tomato, corn flour and stir well to combine.
- Add the beans, carrot, capsicum, zucchini and salt and pepper. Bring the mixture to the boil and then gently simmer for 10 minutes. If at this point you feel the soup is too 'thin' simply add an extra ½ cup – 1 cup of water.
- Transfer the soup to four serving bowls and serve with toasted bread pieces or grated cheese.
Thermomix Instructions
- Cut the onion into quarters and add the peeled garlic cloves to your Thermomix bowl.
- Roughly cut the zucchini, carrot, capsicum and celery into 3 cm pieces and add to your Thermomix bowl. Mix for 6 seconds, speed 4. For more finely grated vegetables, mix for a further 3 seconds, speed 4. Scrape down the sides of the bowl.
- Add the extra virgin olive oil and cook for 3 minutes, varoma, speed 2.
- Scrape down the sides of the bowl and add the crushed tomatoes, water, dried mixed herbs and cornflour. Cook for 10 minutes, 100 degrees, speed 2 REVERSE.
- Add the green beans which have been cut into 3cm pieces and cook for a further 5 minutes, 100 degrees, speed 1 REVERSE.
- Divide the soup into four bowls and serve.
Notes
- You can omit/add or substitute vegetables to this recipe based on what you have in your fridge and pantry. This soup is also great with corn kernels, peas, broccoli or potato too.
- This soup is freezer friendly and can be stored for up to two months.
- For a ‘meatier’ option, you can add cooked shredded chicken or bacon to this recipe. Also you can add tinned beans to this recipe, we like it added with a 4 bean mix or kidney beans.
Nutrition
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