Chunky Vegetable Soup

This chunky vegetable soup has become a popular feature of Sunday lunches in our house. Wholesome and filling, it’s perfect for a family lunch all year round. Now, some people prefer smooth soups, and some prefer them chunky. Personally, I love soups that are packed full of chunky vegetables, pasta, and anything else you might want to chuck in there. These types of meals can blur the boundaries between soups and stews. But, what’s in a name? As far as I’m concerned, if it’s lunch, it’s a soup; if it’s dinner, it’s a stew. Call this soup what you will, it’s delicious and filling.

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Vegetable Soup for Lunch!

This chunky vegetable soup recipe is pretty quick and easy to make. It uses store-cupboard staples and ingredients that you quite possibly already have, so won’t require a long shopping list. When cooking the soup, I recommend using a non-stick pot rather than a cast-iron one as the macaroni will stick itself to the cast-iron, and won’t come off for love nor money. You’re also less likely to break your back carrying it to the table. Make sure you give the soup a good stir before serving, to mix the macaroni in with the vegetables. Serve with some crusty bread or fresh rolls spread with a generous helping of real butter. This truly is comfort food at its best. If you’ve enjoyed this soup, let me know in the comments!

Top Tip: A big 1 litre measuring jug is handy when you’re making up large quantities of stock. This Pyrex jug does the job beautifully. I’ve had mine for years, and it’s still going strong.

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Chunky Vegetable Soup

Recipe by HelenCourse: SoupsCuisine: Italian

Servings

6

servings

Prep. time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Discover the ultimate chunky vegetable soup recipe that’s perfect for family lunches. Quick to make, hearty, and deliciously comforting all year round!

Ingredients

• 2 tbsp olive oil
  
  1 onion, chopped
  
  3 potatoes, peeled and chopped into small chunks
  
  3 carrots, peeled and diced
  
  3 celery sticks, diced
  
  400 g tin chopped tomatoes
  
  1 litre vegetable stock
  
  115 g macaroni
  
  1 dried bay leaf
  
  1 tsp dried oregano
  
  300 ml semi-skimmed milk or lactose-free milk
  
  salt and pepper
  
  small handful fresh parsley, chopped

Directions

• Heat the oil over a low heat in a large saucepan or casserole.
• Add the onion, potatoes, carrots and celery. Stir to coat in the oil.
• Put the lid on, and cook over a low heat for 5 minutes.
• Add the chopped tomatoes, stock, macaroni, bay leaf, oregano, salt and pepper. Stir well over a high heat. If you are using a cast iron pot, the macaroni will stick to the bottom, so give it a thorough stir as soon as it has gone in.
• Bring to the boil. Put the lid on, and simmer for 15 minutes, stirring occasionally.
• Add the milk and parsley. Heat through gently. If you let it boil, the milk will curdle. This doesn’t change the flavour, but can look a bit odd.
• Serve with crusty bread or rolls.

Notes

• Chunky Vegetable was adapted from a recipe in The Women’s Institute comfort food – published by Simon & Schuster UK Ltd
• All links to specific products are items that I use at home and recommend.

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Enjoyed this soup? Try my recipe for Creamy Chicken Soup for some true indulgence. If you’re looking for more vegetarian ideas, take a look at my Blue Cheese and Vegetable Tart recipe.