Easy Vegetable Soup
Easy Vegetable Soup is a chunky vegetable soup that is very easy to make and turns a few vegetables into a hearty and delicious meal. It’s perfect for using up the vegetables you find in the bottom of your fridge and you can adapt the recipe to suit what you have to hand.
What do you have in the bottom of your fridge? I always seem to have some rather limp looking vegetables that I should have used last week or maybe even the week before . In the winter I make a big pot of soup every weekend, but as the weather gets warmer and the nights get lighter I drift away from soup. However, when I saw that the carrots were starting to look a bit dodgy and the celery going slightly limp I knew it was time to act!
I peeled the carrots and onions and, along with the celery, chopped them up and sweated them in a little oil over a low heat.
One of the nice things about the warmer weather is that the herbs are coming on nicely and I just have to pop out of the back door to snip a few bits and pieces, in this case rosemary, thyme and marjoram, to add to the soup.
Serve the Easy Vegetable Soup with some crusty bread. I make a granary loaf, mixing the dough in the bread maker and baking it in the oven to create a nice rustic loaf. It’s a great meal for lunch or add some cheese and you have an easy supper.
Easy Vegetable Soup
Ingredients
- 1 tbsp (1 tbsp) vegetable oil
- 1 (1) large onion
- 600 g (1.5 lb) carrots
- 4 (4) celery stalks
- 800 g (3.3 cups) canned tomatoes 2 cans
- 1.5 (3 pt) litres vegetable stock
- ½ tsp (½ tsp) chopped fresh thyme
- ¼ tsp (¼ tsp) chopped fresh rosemary
- ½ tsp (½ tsp) chopped fresh oregano
Instructions
- 1 large onion, 600 g carrots, 4 celery stalksPeel and finely chop the onion. Peel the carrots and cut into chunks about 2 cm in size. Cut the celery into similar sized chunks and include any leaves.
- 1 tbsp vegetable oilHeat the oil to a medium heat in a large saucepan.
- Add the onions and cook for 5 minutes stirring occasionally, add the carrots and celery and cook for a further 5 minutes.
- 800 g canned tomatoes, 1.5 litres vegetable stock, ½ tsp chopped fresh thyme, ¼ tsp chopped fresh rosemary, ½ tsp chopped fresh oreganoAdd the canned tomatoes, vegetable stock and fresh herbs.
- Cook for 30 minutes on the stove or 10 minutes in a pressure cooker.
Even in warmer months I enjoy soup. And bread! Frugal and delicious!
I love these kinds of recipes, they're so honest. I've always wondered what that bouillon tastes like…is it good stuff?
My bottom of fridge bits normally end up in a stew or big hearty pasta dish.
I do exactly the same as you. Saturday or Sunday lunch is almost always soup in winter if I'm at home during the day.
My neglected veggies normally end up in soup too, or if their lucky a casserole! Long live marigold! 😉
Love it! Nice post and with the lovely fresh herbs, it takes soup to another level. My bottom drawer sounds not unlike yours, soups and chucked into a roasting tin. Green veg get whizzed in a blender for pestos.
The vegetables on the bottom of your fridge look much better than mine :-). The soup looks wonderful and I'll wager it is delicious. I hope you have a great day. Blessings…Mary
Ha ha, Janice, I do exactly the same as you. a very good use for slightly ropey vegetables. That or a curry! Your bread looks nice and tasty.
hahaha sounds exactly like what i do at least once a week, though i usually ahve homemade chicken stock or leftover tomato puree to use up.