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.
We’re keeping this hearty vegetable soup simple with a one pot recipe that is filling and healthy. No blending 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.
Why you’ll love this Farmhouse Vegetable Soup
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.
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 winter we feel like we need an extra health boost, this flavoursome vegetable soup recipe is 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
Gather together the ingredients.
Finely dice the veggies. Fry the onion, courgette and carrot in the olive oil for 7 minutes. Add the garlic and fry for another minute.
Add the stock, beans, tomatoes and bay leaf. Simmer for 30 minutes. Add the peas, herbs and seasoning and simmer for a further 5 minutes before serving.
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 to eat over the course of a couple of days, or it can be portioned up and stored in the freezer.
Can I omit the baked beans or substitute for regular beans: We recommend keeping the baked beans in because the tomato sauce that they come in adds flavour to the soup, however you can substitute for a drained tin of white beans or kidney beans if that is all you have on hand.
Can I double the recipe for meal prep? Absolutely! Soups are great for meal prep because you can make a big batch and then portion it up and pop each portion in a Tupperware in the freezer. Double this recipe for 8-12 portions.
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Loved this Farmhouse Vegetable Soup recipe? Here are some more delicious vegan soups to try
This Red Lentil, Apricot and Chilli Soup is a classic soup with a twist, using diced dried apricots to add a gentle sweetness. This is a no-faff soup – just chuck all of the ingredients in the slow cooker and come back later for a wholesome, flavour-packed dinner.
We love this Creamy Chick’n and Vegetable Soup and think you will too! It’s creamy, hearty and wholesome and uses the power of herbs and spices to replicate a chicken flavour so you can enjoy a cruelty free version of this British classic.
This slow cooker Jackfruit and 3 Bean Chilli Soup is hearty, simple and full of flavour. It’s packed with goodness including protein rich beans, roasted red peppers and spices. It’s healthy, easy to make and is perfect for busy weeknight dinners and bulk meal prep.
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The Video Recipe:
The Farmhouse Vegetable Soup Recipe:
Farmhouse Vegetable Soup
- 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
- 1 400g tin baked beans in tomato sauce
- 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)
- 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.