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International

Everyday Vegetable Soup

Vegetarian

A chunky, brothy soup of carrot, celery, potato, green beans, courgette and peas in a light tomato stock — a good way to use up the vegetable drawer.

Everyday Vegetable Soup is an International soup, ready in about 55 minutes and made with potato and vegetable stock. It serves 6 and is rated beginner to cook.

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Prep
20 min
Cook
35 min
Total
55 min
Serves
6
Level
Beginner
Calories
161

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Warm the oil in a large pot over medium heat and soften the onion (opens in a new tab), carrot (opens in a new tab) and celery (opens in a new tab) for 8 minutes. Add the garlic (opens in a new tab) for 1 minute.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Add the potatoes (opens in a new tab), tomatoes, stock, thyme (opens in a new tab), bay leaf (opens in a new tab), salt and pepper (opens in a new tab). Bring to the boil and simmer for 15 minutes.

    • 15 min
    • medium-low heat

  3. Step 3

    Add the green beans (opens in a new tab) and courgette (opens in a new tab) and simmer 8 minutes more, then add the peas (opens in a new tab) for the last 2 minutes.

    • 10 min
    • medium-low heat

  4. Step 4

    Remove the bay leaf (opens in a new tab), taste for seasoning and serve sprinkled with parsley (opens in a new tab).

    • 1 min

About this dish

Origin
Not attributed to one place · Origin uncertainAn everyday home-cooking preparation made in many countries; it has no single documented origin.Also popular in United States, United Kingdom, Canada, Australia, Germany
Dish
Lunch · Dinner · Soups
Cooking method
Simmered, Sautéed
Taste
savoury, fresh, herby, mild
Diet
Vegan · Dairy-free · No nut ingredients · High-fibre
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-fibre · Low-fat · Carb-conscious
Worked out from the ingredients. How labels work
Good for
One-pot · Budget-friendly · Freezer-friendly · Batch cooking · Everyday
Cook more with
Potato · Vegetable stock · Onion · Carrot · Celery · Garlic
Techniques
Sautéing · Boiling · Simmering

Allergens

  • May contain: Glutenfrom vegetable stock
  • Contains: Celeryfrom celery, vegetable stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

161 kcal per serving

Calculated

1 serving ≈ 517 g · recipe makes 6

Where the energy comes from

  • Protein 11%
  • Carbohydrate 61%
  • Fat 27%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy161 kcal31 kcal
Protein4.8 g0.9 g
Carbohydrate26.1 g5 g
Net carbohydrate20.4 g4 g
Sugars8 g1.6 g
Added sugars0 g0 g
Fibre5.7 g1.1 g
Fat5.2 g1 g
Saturated fat0.8 g0.2 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium1063 mg206 mg
Salt equivalent2.7 g0.5 g
Vitamins & minerals per serving
Potassium
758 mg
Calcium
79 mg
Iron
2.1 mg
Magnesium
48 mg
Vitamin A (RAE)
243 µg
Vitamin C
38 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
53 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: parsley.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Cut all the vegetables to a similar size so they cook evenly and fit on a spoon.

Common mistakes

  • Adding the green vegetables with the potatoes — they turn grey and mushy; add them for the last 10 minutes.

Serve with

  • With crusty bread and grated parmesan or cheddar.

Storage

  • Keeps 5 days in the fridge or 3 months frozen.

Reheating

  • Reheat until piping hot.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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