Easy Vegetable Soup Recipe

Name: Easy Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 medium leeks, white part only, cut into rings; 4 garlic cloves, finely chopped; 200 g waxy potatoes, finely diced; 2 carrots, finely diced; 1 red bell pepper, finely diced; 150 g French beans, cut into 1cm lengths; 1 liter chicken stock or 1 liter vegetable stock; 800 g canned tomatoes; 400 g tinned sweetcorn; 400 g kidney beans; 1 tablespoon dried thyme; Tabasco sauce, to taste; salt and pepper, to taste

Servings: persons

3 tablespoons olive oil
2 medium leeks, white part only, cut into rings
4 garlic cloves, finely chopped
200 g waxy potatoes, finely diced
2 carrots, finely diced
1 red bell pepper, finely diced
150 g French beans, cut into 1cm lengths
1 liter chicken stock or 1 liter vegetable stock
800 g canned tomatoes
400 g tinned sweetcorn
400 g kidney beans
1 tablespoon dried thyme
Tabasco sauce, to taste
salt and pepper, to taste

1
Heat the oil in a large pan.
2
Add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender.
3
Add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally.
4
Pour over the stock and tomatoes, including their juice.
5
If using whole plum tomatoes, chop them slightly in the pan (I prefer them to be in largish chunks rather than using pre-chopped tomatoes).
6
Bring to the boil.
7
Add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking).
8
Add the kidney beans and sweetcorn, then season to taste with salt, pepper and Tabasco.

1028

kcal

Calories

Fat

108

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 medium leeks, white part only, cut into rings, 4 garlic cloves, finely chopped, 200 g waxy potatoes, finely diced, and more.

Yes, Easy Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions