Hearty Vegetable Soup

One of my favourite recipes to make is vegetable soup.  Firstly because it’s one the easiest recipes in the world to make – all you need are your favorite vegetables, some olive oil, minced garlic and onion and a large pot. After coming home from a long day at work or school, soup is ‘soup’er easy to whip up!  Secondly, it uses up all your extra vegetables and food items you don’t know what to do with! I know I have a list of ingredients below, but really this can extend to anything. Have half a can of beans? Perfect – throw it in. Got some meat that is going to expire soon? Turn this veggie soup into a veggie and beef soup! Lastly, this soup fills me up and for a while without feeling like I just ate a huge meal. Homemade soup is also much healthier than grabbing that canned stuff at the grocery store. Way too many ingredients that I cannot pronounce in there.

Hearty Vegetable Soup
Recipe Type: Dinner
Author: Beverley Cheng
Prep time:
Cook time:
Total time:
Serves: 6 servings
  • 2 tbsp olive oil
  • 1/2 onion chopped
  • 2 cloves of garlic minced
  • Vegetable stock (or chicken) cubes
  • 2 boiled eggs
  • Kale or spinach chopped
  • 1 carrot chopped
  • 1 tomato chopped
  • 1/2 can chickpeas OR can substitute barley and/or kidney beans drained
  • 1/2 bell pepper chopped
  • 2 bay leaves
  1. In a big pot, heat up the olive oil on medium heat. Make sure there is enough so that it covers the entire bottom of the pot.
  2. Add the onion and garlic and stir until the onion is translucent.
  3. Add in the carrots and pepper and continue to stir for about 8-10 minutes
  4. In a separate pot, boil 6 cups of water with the suggested amount of vegetable stock (usually about 2-3 tsp). Once the water has come to a boil, pour it in the large pot over the vegetables that are cooking.
  5. Add in the tomato and chickpeas and 2 bay leaves and bring to a boil.
  6. Put the kale/spinach in and turn the heat down to a simmer. Add in the cut up boiled eggs last. Serve and enjoy!



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