Chunky vegetable soup recipe

What better way to stay warm on a chilly day, than with this hearty vegetable soup? Packed with tomatoes, peppers, carrots and beans and bursting with flavour, this tasty dish is a great way to make sure you get your 5 a day.

  • Serves 6
  • Time: 45 minutes


  • 1 tsp olive oil
  • 1 medium onion, sliced
  • 2 small carrots, sliced
  • 1 large red or yellow pepper, sliced
  • 400g tin of chopped
  • tomatoes
  • 80g green beans
  • 2 tbsp tomato purée
  • 2 spring onions, sliced
  • 80g frozen peas
  • 50g dried wholewheat fusilli pasta
  • 1 litre boiling water
  • ½ tsp dried thyme
  • ½ tsp dried basil
  • ½ tsp dried marjoram
  • ½ bunch fresh coriander, chopped (stalks and all)
  • 1 garlic clove, minced
  • 1 bay leaf
  • salt and pepper to taste


  1. Heat the oil in a large saucepan. Once hot, add the onions, spring onions and carrots. Cook until they start to sizzle, then lower the heat, cover and cook gently for 4-5 minutes, stirring occasionally if needed.
  2. Add the tin of tomatoes, water, tomato purée, green beans, peppers and frozen peas. Bring to the boil and then add the pasta, garlic, herbs and the bay leaf. Add salt and pepper to taste.
  3. Give everything a good stir, then lower the heat and simmer for 15-20 minutes or until the pasta is cooked through. Remember to stir frequently so the pasta doesn’t stick.
  4. Once heated through, remove bay leaf and serve. Top with fresh coriander and serve with bread.


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