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–+ servings

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.
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Course Soup
Servings 4 people

Equipment

  • 1 large stock pot or slow cooker

Ingredients
  

  • 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

Instructions
 

  • 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
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