Cheap & easy vegetable soup

This will probably be the cheapest easiest soup you will ever make and if you make it a regular part of your diet, you will never have to throw away your poor aging vegetables again. I hate waste!

Vegetable soups are not only nutritious, they have proven to aid in weight loss thanks to their low calory content. They’re packed with vitamins, minerals and fibre to aid digestion and give you a nice healthy energy boost. It’s one of the best things that you could feed your body to keep it working at its best.

When I come home from doing a weekly grocery shop, I like to put aside the old veges to use for this soup.

Having soup on hand tends to stop me from skipping lunch & gets me through that 3pm energy slump. It’s like a vege-vitamin in a bowl.

I try to squeeze as many different vegetables into it as I can – even if it’s one measly green bean or one floret of cauliflower. Just use whatever veges you have on hand. The more colorful it is, the more vitamins it will contain and the better your body will feel.

You can vary the beans but you will always need the tomato and the bay leaves. It just doesn’t taste the same without them.

It’s best to have all the veges chopped before you start cooking or you may lose a finger  trying to chop them too fast (sadly I learnt this the hard way).


  • Splash of olive oil
  • 1 onion (chop finely)
  • 2 garlic cloves (chop finely)
  • 1Tbsp italian/mixed herbs
  • 6 cups of mixed vegetables (chop to whatever size)
  • 6 cups of vege stock
  • 2 cans of diced tomato
  • 2 bay leaves
  • 1 can of mixed beans/red kidney beans/cannellini beans


  1. In a large saucepan, fry the onion, garlic and italian herbs (2 mins). 
  2. Add all the chopped vegetables and fresh herbs and fry for 5-10 minutes. 
  3. Add the 2 cans of tomato & the 6 cups of vege stock & 2 bay leaves and turn it up high to boil with a lid on (takes about 5-10 mins) 
  4. Turn the heat down to a simmer and add the beans. Let the soup simmer for about 10 minutes with the lid on.

I leave the soup to cool completely before dividing it between containers- some for the fridge for the next 2-3 days and the rest for the freezer. It’s great to have a stash on hand when you don’t feel like cooking dinner.

My husband calls this the “straight to the keeper soup” (lol!). Hence why I call it the cleansing soup. Never fear- it does not have the same effect on everyone. I figure it probably depends on the amount of veges that you are used to eating.

Easy peasy!



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