Our bitterly cold winter made me in the mood for a big bowl  warm soup with lots of chunky vegetables in it, so that’s exactly what I did! Tasty, hearty and so easy to make!

chunky vegetable soup

CHUNKY VEGETABLE AND BEAN SOUP
Author: 
Recipe type: Main
 
Our bitterly cold winter made me in the mood for a big bowl warm soup with lots of chunky vegetables in it, so that’s exactly what I did! Tasty, hearty and so easy to make!
Ingredients
  • 3 Tbles Olive oil
  • 1 large Onion finely chopped
  • 3 cloves Garlic sliced
  • 2 cups Pumpkin or Butternut cubed
  • 2 cups Carrots cubed
  • 2 cups Potatoes cubed
  • 4 stalks Celery including the leaves chopped
  • 4 cups Vegetable stock
  • 2 cups Water
  • Salt and crushed black pepper to taste
  • 1 14-oz/410g can of cannellini beans, drained (any white beans would work)
  • Parsley for garnishing
Instructions
  1. Heat the oil in a large saucepan and add the chopped onion, and garlic .
  2. Cook over a medium heat for a few minutes, until the onion is soft and translucent.
  3. Add the pumpkin,carrots,potato and celery.
  4. Cook for a further 10 minutes.
  5. Add the stock and salt and pepper to taste.
  6. Cook for a further 30 minutes
  7. Add more water as needed
  8. When the veggies are soft, remove about half the quantity from the saucepan and blitz with a stick blender or liquidiser.
  9. Return the blended soup to the saucepan adding a bit more water if the consistency is too thick.
  10. Add the cannellini beans and cook for a further 10 minutes.
  11. Serve the soup hot, topped with the crispy croutons, and some fresh parsley.

 

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