Monday, May 27, 2024
HomeWFPB RecipesSoupsClassic hearty vegetable soup

Classic hearty vegetable soup

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This soup is a versatile and comforting dish that can be tailored to your taste. You can use whatever vegetables you have on hand, making it a perfect way to use up leftovers or reduce food waste. From carrots and celery to potatoes and broccoli, the possibilities are endless. Experimenting with different combinations of veggies can result in exciting new flavours and textures.

To elevate the flavour of your vegetable soup, consider adding a variety of herbs and spices. Fresh herbs like basil, thyme, and rosemary can infuse the soup with a burst of aromatic goodness, while a pinch of chilli flakes or a dash of paprika can give it a subtle kick. Don’t forget to season with pepper to enhance the overall taste. If you prefer a heartier soup, you can also add different beans, lentils, or pasta for an extra dose of protein and texture.

One of the great things about classic hearty vegetable soup is its versatility not only in ingredients but also in its use. It’s a fantastic make-ahead option that can be stored in the freezer, so you always have a wholesome meal at your fingertips. Whether you enjoy it as a quick and satisfying lunch or as a light appetizer before a more substantial dinner, this soup is a timeless favourite that brings warmth and nourishment to your table. So, get creative with your vegetable choices, seasonings, and accompaniments, and savour the comforting goodness of classic hearty vegetable soup.

Hearty vegetable soup

Catherine BarclayCatherine Barclay
Follow the recipe exactly or add your own ingredients, whichever way this dense, rich soup is ideal for a long winter night.
Course Soup
Servings 4 people


  • 1 large stock pot or slow cooker


  • 2 cans crushed tomato
  • 2 cans green beans drain the water
  • 1 can cannellinni beans drain the water
  • 2 green capsicums
  • 1 cup frozen peas
  • 1 can corn kernel drain the water
  • 6 spring onions sliced
  • 5 carrots finely grated
  • 2 carrots cubed
  • 3 potatoes cubed
  • 1 parsnip finely grated
  • 2 celery sticks diced
  • 1 bay leaf
  • 6 cups water


  • Place ingredinets in a large stock pot.
  • Nothing needs to be precooked or peeled.
  • Simmer over low heat for 2 hours or place in a slow cooker overnight.
  • Note: the cubed potatoes and carrots are optional if you prefer a more chunky soup. If not grate them instead.
Keyword no oil, plantbased, Soup, wfpb
Tried this recipe?Let us know how it was!
Catherine Barclay
Catherine Barclay
Normally you might find me behind the coding of our sites but over the years I have become much more concerned about what has been happening in the kitchen as well - families do that for all of us don't they? Background experience is in Account Management and Web Development but as my passion has grown for WFPB so has my desire to speak out.

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