Farmhouse Vegetable Soup

This easy Farmhouse Vegetable Soup is packed full of veggies for a nourishing and warming dinner. We keep it chunky for a colourful and hearty soup just like Grandma used to make! Serve it with fresh, crusty bread.

We’re keeping this hearty vegetable soup simple with a one pot recipe that is filling and healthy. No food processor or blender required, this hearty vegetable soup is kept chunky with diced veggies, beans and fresh herbs to create a flavoursome meal that is perfect if you’re looking for a healthy boost.

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• Why you’ll love this recipe

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Why you’ll love this Farmhouse Vegetable Soup

This Farmhouse Vegetable Soup is perfect for cold winter days.  Here’s why we think you’ll love it:

One pot and easy to make. This healthy vegetable soup is ready in 4 simple steps – first fry the finely diced veggies in olive oil and then add the garlic and fry for another minute. Next you add the stock, beans, tomatoes and bay leaf and leave it to simmer for 30 minutes. Finally add the peas, herbs and seasoning, simmer and it’s ready to serve.  An easy soup that’s perfect at any time of the year and a great way to get in your fresh vegetables!

Easily customisable. If you’ve got other veggies in the fridge that need eating up you can easily switch out one veggie for another. For example you could replace the carrots with sweet potato, the peas for green beans and the courgette for a mix of butternut squash and red pepper.

Wholesome and nutritious. Often in the winter months we feel like we need an extra health boost and this flavoursome vegetable soup recipe is a real bowl of comfort.  Tasty goodness made with a range of colourful veggies to create a wholesome and nutritious meal.

Meal prep and freezer friendly. This vegetable soup can easily be made in bulk (just double the recipe) and is freezer friendly – freeze in individual portions for the ultimate easy dinner this winter.

How to make this Farmhouse Vegetable Soup

Here’s how to make this Farmhouse Veggie Soup.  Head to the recipe card below for the full ingredients list and method.

Gather together the ingredients.

Finely dice the veggies.  Fry the onion, courgette and carrot in the olive oil for 7 minutes in a large saucepan or large dutch oven. Add the garlic and fry for another minute.

Add the stock, beans, tomatoes and bay leaf. Simmer gently on medium to low heat for 20-30 minutes until the vegetables are tender and cooked through. Add the peas, herbs, sea salt and black pepper and simmer for a further 5 minutes before serving.

Serve with crusty sourdough bread for a delicious meal for the whole family.

Top tips for making this Farmhouse Vegetable Soup

Varying the ingredients.  You can switch up the vegetables if you like – try green beans instead of peas and butternut squash, sweet potato or red pepper instead of carrot and courgette.

Dice everything very finely.  You want your veggies to be finely diced; it’s worth spending a little extra time cutting them up small as this will make the soup more enjoyable to eat.

Cook gently.  Fry the vegetables gently and simmer the soup over a low-medium heat. The goal is to cook everything gently – you don’t want the veggies to be browned at the frying stage or the soup to be boiled, just a gentle simmer.

Storing.  The soup should be stored in the fridge in an airtight container to eat over the course of a couple of days, or it can be portioned up and stored in the freezer.

The Video Recipe:

The Farmhouse Vegetable Soup Recipe:

Farmhouse Vegetable Soup

This easy Farmhouse Vegetable Soup is packed full of veggies for a nourishing and warming dinner. We keep it chunky for a colourful and hearty soup just like your Grandma used to make! Serve it with fresh, crusty bread.

5 from 5 votes

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Course: Lunch, Main Course, Soup

Cuisine: British

Prep: 10 minutes mins

Cook: 43 minutes mins

Total: 53 minutes mins

Serves: 4

Calories: 268kcal

Author: Tara

Ingredients

 

MetricUS

 

1x2x3x

• ▢ 2 tbsp olive oil
• ▢ 1 onion (100g, finely diced)
• ▢ 1 large courgette (200g, trimmed and finely diced)
• ▢ 2 medium carrots (200g, trimmed, peeled and finely diced)
• ▢ 4 cloves garlic (minced)
• ▢ 500 ml vegetable stock (gluten free if required)
• ▢ 1 400g tin baked beans in tomato sauce (gluten free if required)
• ▢ 2 400g tins chopped tomatoes
• ▢ 1 bay leaf
• ▢ 75 g frozen peas
• ▢ 2 tbsp fresh parsley (chopped (or 2 tsp dried))
• ▢ 2 tsp fresh thyme leaves (or 3/4 tsp dried)

Instructions

 

• Gently fry the diced onion, courgette and carrot in the olive oil over a medium heat for 7 minutes, stirring occasionally.
  2 tbsp olive oil, 1 onion, 1 large courgette, 2 medium carrots
• Add the minced garlic and fry for 1 minute more.
  4 cloves garlic
• Add the stock, baked beans, chopped tomatoes and bay leaf. Simmer gently for 30 minutes.
  500 ml vegetable stock, 1 400g tin baked beans in tomato sauce, 2 400g tins chopped tomatoes, 1 bay leaf
• Add the frozen peas, parsley, thyme and seasoning to taste and simmer gently for 5 more minutes.
  75 g frozen peas, 2 tbsp fresh parsley, 2 tsp fresh thyme leaves
• Remove the bay leaf before serving.

Video

Notes

Vegan / Dairy Free / Egg Free / Wheat Free

Recipe inspired by: UK

Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.

Prep time excludes any inactive time.

We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.

Nutrition

Calories: 268kcal | Carbohydrates: 42g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Sodium: 1228mg | Fiber: 11g | Sugar: 12g | Net Carbohydrates: 31g

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