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Chunky Vegetable Soup

Published Friday, 19 October, 2012 by Faye

Really easy, great for using up leftover vegetables.



  • Any vegetables that you know you're not going to use up before they go off (i used one red pepper, one green pepper and 3 sticks of celery, but you can use basically anything you have)
  • 2 small onions (or 1 large)
  • 2 cloves of garlic
  • a bit of oil
  • 1 stock cube (chicken or vegetable will do)
  • 2 teaspoons of tomato puree (optional)
  • salt and pepper


Chop up the onions and garlic (use a garlic press if you have one but if not you can just crush and/or chop the garlic.)

add a little bit of oil to the bottom of a large saucepan, and add the onions and garlic. Put the lid on, and cook on a medium heat, stirring occasionally.

meanwhile, chop up the rest of the vegetables into quite small chunks.

once the onions are translucent, add the rest of the vegetables to the pan and replace the lid. Stir occasionally, until the vegetables are soft.

boil the kettle and make some stock. I used about 1 litre. Pour it into the pan until it covers the vegetables.

add two teaspoons of tomato puree, and add salt and pepper. Give it a good stir to mix everything together, and then put the lid on.

bring to the boil, and then reduce the heat and let it simmer for 20-30 minutes, stirring occasionally. (use your best judgement on how long to cook it - it depends on how soft you want the vegetables to be.)

taste, and add and more salt and pepper if you need to.

you're done! I made about 4 servings with the ingredients listed, but you could easily double the quantities to make more if you want to.

you can put the rest of the portions into tupperware containers and freeze them for later.

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