Everyday vegetable soup

Everyday vegetable soup
SIMPLE AND SATISFYING: The recipe can easily be doubled or even tripled Photo credit Pixabay

DID you over-indulge this summer? With family and friends visiting, the barbecue sizzling and the drinks flowing, it’s normal to feel a bit ‘full’ come the end of the season.

If you’re considering a detox but don’t want to spend hours in the kitchen, a basic vegetable soup is the best place to start.


This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.


2 tablespoons olive oil

2 cups chopped onions or thinly sliced leeks (whites only)

1 cup thinly sliced celery

2 teaspoons Italian seasoning

Coarse salt and ground pepper

3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth

1 can (28 ounces) diced tomatoes, with juice

1 tablespoon tomato paste

8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and courgettes (cut larger vegetables into smaller pieces)


  1. Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
  2. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
  3. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.
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